6 Ingredients
makes 6 servings
LOW: 9-1/2 to 10-1/2 hours;
HIGH: 5-1/2 to 6-1/2 hours
Nutrition information per serving: 202 Calories; 73.8 kcal Calories from fat; 8.2 g Total Fat; 2.9 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat; 90 mg Cholesterol; 58 mg Sodium; 3 g Total Carbohydrate; 0.5 g Dietary Fiber; 1 g Total Sugars; 29 g Protein; 0 g Added Sugars; 23 mg Calcium; 3.3 mg Iron; 371 mg Potassium; 5.5 IU Vitamin D; 0.3 mg Riboflavin; 4.3 mg Niacin; 0.6 mg Vitamin B6; 3.1 mcg Vitamin B12; 223 mg Phosphorus; 8.6 mg Zinc; 35 mcg Selenium; 93.5 mg Choline;
1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2 to 2-1/2 pounds
This recipe can be made in a 6-quart electric pressure cooker. Place beef roast, onion, garlic and 1/2 cup beef broth in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
1. For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
2. Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
3. Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
4. Recipe Variations:
Source: www.beeflovingtexans.com
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