Italian Beef - IP by M_Sheahan


3 LB Rump Roast 2 Cups Beef Broth 2 Tbs Italian Seasoning 1/4 Cup Worcestershire sauce 8 oz Pepprocini Juice 2 cloves Garlic


Brown the roast on all sides
Add Beef Broth into pot and scrape the bottom of the pot. Add seasonings and stir
Add Trivet and put the roast, cut into 4 pieces on the Trivet
Cook for 60 Minutes with a 20 minute pressure release.

Remove meat and shred with two forks. Strain the juice for dipping.