Yields: 12 serving(s)Prep Time: 10 minsCook Time: 2 hrs Total Time: 2 hrs 10 minsSavePrintFrom Natalie Perry of Perry's Plate.Read MoreAdvertisement - Continue Reading BelowIngredientsSee Nutritional InformationPrint1 whole (4 To 5 Lb. Size) Beef Roast2 tsp. Sea Salt1 tsp. Black Pepper1/4 cup Worcestershire Sauce Or Coconut Aminos1 Tbsp. Chopped Fresh Garlic1 tsp. Onion Powder8 oz. weight Sliced Brown Or White Mushrooms1/2 cup Beef BrothDirectionsCut beef roast into 4 or 5 chunks. Sprinkle meat with the salt and pepper, then place it in the pot of your pressure cooker. In a small bowl, whisk Worcestershire sauce, garlic, and onion powder. Pour over beef. Add mushrooms on top, then pour broth down the side of the pot to avoid rinsing off all of the seasoning you just put on.Seal pressure cooker and cook on high pressure for 2 hours. When finished, shred meat and return it to the pot to mix with the juices and mushrooms.At this point you can serve it or divide the meat, mushrooms, and juices into containers to save for future meals.Note: You can make this in a slow cooker. Just follow the directions above, placing the whole roast in the slow cooker (you don't need to cut it up). Cover and cook on low for 8–10 hours.
I’ve always been a big fan of my slow cooker, but I recently got a pressure cooker, despite my fears of blowing up my kitchen. I AM IN LOVE.
I’m not a devout meal prep girl, but one thing I do sometimes is make a big batch of shredded meat and either freeze it for future meals or use it throughout the week. Already having seasoned, cooked protein is such a timesaver on busy weeknights!