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.