Ingredients
1 boneless beef chuck roast (about 3 pounds)1 teaspoon dried oregano1 teaspoon dried rosemary, crushed1/2 teaspoon seasoned salt1/4 teaspoon pepper3 cups beef broth1 bay leaf1 garlic clove, peeledFrench bread, sliced lengthwise Optional: Sliced provolone cheese or Swiss cheese
Preparation
Place roast on a trivet in a 6-qt. electric pressure cooker; sprinkle with oregano, rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 1/4 hours.
Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 145°.
Remove beef; thinly slice or shred with 2 forks. Discard bay leaf and garlic from cooking juices. Serve beef with French bread and if desired, top with sliced cheese. Serve with cooking juices for dipping.
