Formerly a slow cooker recipe, I had to convert this for electric pressure cooking, and it sure didn’t disappoint. We all need more recipes like this- fast, freakishly easy, and oh-so-delicious.
Debbie’s Just-3-Ingredient Beef Roast
3 lb. chuck roast (nearly any beef roast will actually work for this recipe)
10 1/2 oz. can Campbell’s French Onion Soup
8 oz. beer
Season roast liberally with kosher salt and freshly ground pepper. Meanwhile, heat a bit of oil in Electric Pressure Cooker (PC) pot; when oil is sizzling, add seasoned roast and brown off on all sides. Pour soup and beer into PC pot with roast. Lock PC lid into place and choose High Setting for 70 minutes.
When timer goes off, use a complete natural release to remove all pressure from pressure cooker. Remove lid and check to be sure roast is very fork-tender.
Remove roast to platter and use two forks to shred beef. Meanwhile, simmer pot juices until reduced a bit and use this for au jus when you create beef sliders for your fam!
** Please note, cooking time in PC can be reduced to approx 45-50 minutes if you cut simply the roast into chunks before browning and pressure cooking.