Shredded BBQ Beef

• 1 boneless beef chuck roast
  (I can often get a beef chuck tender roast from Walmart, close to 3 lbs, for just over $11)
• 1–2 Tb cooking oil
• 1 cup beef broth
• 1 large onion, chopped (OR: frozen chopped onions)
• 1 cup ketchup
• 2/3 cup chili sauce (OR: a desired amount of hot sauce)
• 1/4 cup cider vinegar
• 1/4 cup packed brown sugar
• 3 Tb Worcestershire sauce
• 2 Tb prepared mustard
• 2 Tb molasses
• 2 Tb lemon juice
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1/8 tsp black pepper
• 12–16 kaiser rolls

1. Pressure-cook meat for a short time:
   I always ‘jump-start’ large cuts of meat before slow-cooking:
   • Put cooking oil in instant pot; set to sauté (more).
   • Brown roast on all sides; turn off instant pot.
   • Add beef broth to instant pot.
   • Manual (high pressure), 20 minutes; quick or natural release (your choice).
2. Slow-cook:
   Add all remaining ingredients (except rolls) to instant pot along with the roast; stir well.
   Slow-cook (high) until meat flakes easily (all day)!
3. Shred meat:
   Remove roast from instant pot, and shred with a fork.
   Return shredded meat to pot.
4. Serve on rolls:
   Use a slotted spoon to put meat on rolls: you don't want too much sauce (which can make the rolls soggy).
   Put extra sauce in a small pitcher, on the table.
   
5. How to eat:
   If you don't use too much sauce, you can eat these like a hamburger.
   If you load up with sauce, cut with a knife and eat with a fork.