The chuck roast is perfect for cooking in the pressure cooker. This cut is from the shoulder and is often use for ground beef. It is a tough cut because of the connective tissue, however, with this paleo recipe it will be fall apart tender.
Simple. Cut a few slits in the roast about an inch deep. Fill those slits with diced garlic and rub some of the garlic on the top of the roast. Salt and Pepper the top of the roast as you normally prefer. Put about two cups of broth in the pressure cooker. If you don’t have any broth water would work just fine.
Lock the lid into place and bring up to full pressure. Once full pressure is reached, turn the burner as low as possible while still maintaining full pressure and set the timer for 45 minutes. After 45 minutes, let the pressure fall naturally (to prevent the meat from becoming dry and stringy).
This roast is ready to be eaten. Thinly slice or just pull apart.
In a hurry?
If you want to cook this roast even faster, cut it large chunks (about and 1.5 to 2 inches square). Follow the same directions, but you only need to cook 17 minutes. Still let it release naturally, if you are really in a hurry. Use the cold water release method after 10 minutes of cooling.