1. Place roast on a rack in a
pressure cooker; sprinkle with seasonings and pepper. Add consomme,
sherry, bay leaf and garlic. Close cover securely. Bring cooker to full
pressure over high heat and cook for 1 hour.
2. Remove from the heat. Immediately
cool according to manufacturer's directions until pressure is
completely reduced. remove beef; shred with two forks. Discard bay leaf
from broth.
3. Serve shredded beef on warm French roll with jack cheese and ortega chiles (optional) with broth for dipping.
4. Serve with French fries or cole slaw.
seasonings:
smash some minced
garlic,
black pepper,
Montreal seasonings on the chuck roast and
pour
about a half can of beef consomme over it.
The roast in on a rack in
the pressure cooker.
It comes out super tender and the juice is great!