Ingredients

The following ingredients have 4 Servings
  • 3 lb rump roast (grass-fed if possible)
  • 5-6 red & russet potatoes (*opt - washed & halved)
  • 2-3 large carrots- peeled & chopped (*opt)
  • 1/2 white onion - chopped (*opt)
  • 2 cups beef broth
  • 2 pkt dry onion soup mix
  • 2 tsp table salt
  • 1 tsp pepper

Instruction

  • Slice the meat into large chunks & place in the pressure cooker pot. If adding veggies, place them in here at this time too.
  • Add soup mix, broth, salt & pepper & cover.
  • Make sure vent is set to seal position, set on manual for 60 minutes.
  • Natural release for 20 minutes, then quick release.
  • Transfer beef to a serving platter & shred with two forks.