Description
Beefy deliciousness that wins over beer’s harshest critics
Ingredients
Scale
- 4–5 pounds beef chuck roast, trimmed and cut into chunks (about 1 pound each)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1/4 cup brown sugar
- 10 ounces beer
- 2 heads roasted garlic
- Buns for serving
Instructions
- Preheat oven to 400 degrees. Cut the tops off garlic heads, drizzle with olive oil, and wrap in aluminium foil. Bake until tender.
- Combine the spices and rub all over the meat. Put the meat in the pressure cooker, sprinkle with brown sugar, then pour the beer along the side of the pan so it doesn’t wash all the spices off.
- Cover and cook on high for 40 minutes. Let pressure release naturally. Pull meat from the broth and shred with 2 forks. If any pieces are too tough to shred, return them to the pressure cooker for another 3-4 minutes.
- Add some of the broth back to the meat to keep it moist. Squeeze out the garlic cloves and mash them with a knife before stirring in to the meat.
- Serve on rolls. Leftovers freeze beautifully. Any remaining broth can be used to make gravy or soup.
