MEAT
3lbs Beef Roast
BAKING AND SPICES
1 TBSP Chili Powder
1 TBSP Smoked Paprika
1 tsp Aleppo Pepper
4 Garlic Cloves (minced)
2 TBSP Allspice
1 TBSP Ground Cumin
4-5 Bay Leaves
2 ½ TBSP Montreal Steak Seasoning
OILS AND VINEGARS
¼ c. Olive Oil
2 c. Beef broth
CONDIMENTS
Pepperoncini (sliced)
Feta (crumbled)
Kalamata Olives (halved)
Cucumber (chopped)
Tomato (diced)
Sumac (to taste)
1 TBSP Garlic (minced), 2 c Yogurt, 2 TBSP dried Mint
FROZEN
French Fries
STEP 1:
Turn on your electric pressure cooker and set it to the SEAR option.
STEP 2:
Sear each side of the roast for 3-4 minutes.
STEP 3:
Remove roast after searing all sides and DEGLAZE the pot with beef broth. Make sure to scrape all the drippings off of the pot and into the broth.
STEP 4:
Add the roast back into the pot. Add more broth if needed. The roast needs to be almost submerged into the broth.
STEP 5:
Pressure cook on HIGH for 2.5-3 hours.
STEP 6:
Shred cooked roast and place on top of your base of choice. Fry your favorite French fries, atop rice, or omit the processed carbs entirely and enjoy with toppings!
