Brown small roast seasoned with a rub of 1tsp each salt, pepper and garlic powder in a splash of oil on Saute setting and brown well on all sides.
Remove roast and saute 1 med sliced onion in a bit more oil until well browned while stirring well to remove browned on bits from bottom of the pot.
Deglaze with 1/2 cup red wine til reduced by half stirring well. Turn Saute off.
Add 4 cups low-salt beef broth and 1/2 cup of low salt soya sauce
Add 1 bay leaf
Let er buck about 101 minutes.
25 minutes natural release
I made it around noon and let it hold warm til dinner
I shred right in the pot-tongs onto split toasted Dutch Crunch rolls topping with your favorite white cheese.
Dip the jus into a dipping bowl
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Last edited by omega50; 09-20-2018 at 06:39 PM.
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