After cooking, release the pressure from your cooker. Take the cooked pot roast out of the cooker and place it into a large casserole dish. Take 2 forks and shred the beef. It should shred easily.

Pot roasts are a Sunday tradition, but may seem like an old-fashioned one. Here are some creative updates to a classic that ...

Season the roast in a frying pan, and sear the roast over high heat on all sides. In a slow cooker, place the carrots in a single layer, top with onions. Place seared roast on top of the ...

You'll first need a beef chuck roast, salt, stone ground mustard, garlic, and olive oil to start the pot roast. If you don't have stone-ground mustard, Dijon will work in a pinch.