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
Kalamata Olives (halved)
Sumac (to taste)
1 TBSP Garlic (minced), 2 c Yogurt, 2 TBSP dried Mint
Turn on your electric pressure cooker and set it to the SEAR option.
Sear each side of the roast for 3-4 minutes.
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.
Add the roast back into the pot. Add more broth if needed. The roast needs to be almost submerged into the broth.
Pressure cook on HIGH for 2.5-3 hours.
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!