Servings: 2 to 10

2 - 4 lb Top Round, Bottom Round or Chuck Roast (cut in fourths) 2 to 4 lb Top Round, Bottom Round or Chuck Roast (cut in fourths)
½ Tsp Salt ½ Tsp Salt
1 Tsp Pepper 1 Tsp Pepper
1-2 Tbsp Garlic powder 1 to 2 Tbsp Garlic powder
2 Tbsp Worcestershire Sauce 2 Tbsp Worcestershire Sauce
1 Tbsp Paprika 1 Tbsp Paprika
1 Tsp Chili Powder 1 Tsp Chili Powder
1/8 Tsp Cayenne Powder ⅛ Tsp Cayenne Powder
2 Tbsp Vegetable Oil 2 Tbsp Vegetable Oil
2 Tbsp Butter 2 Tbsp Butter
1 Onion, sliced into strips or rings 1 Onion, sliced into strips or rings
1 cup beef broth 1 cup beef broth
1/2 cup Water ½ cup Water
1 - 2 cups Barbecue Sauce, to taste 1 to 2 cups Barbecue Sauce, to taste

Season the beef chunks with salt, pepper, garlic powder, Worcestershire sauce, paprika, chili powder, and cayenne. Set aside.
Turn on the pot's Sauté function. Melt butter and add the onion with a splash or two of the beef broth. Cook for a couple of minutes, scraping the bottom of the pot to get the browned bits up (deglaze).
Add the oil and then the roast chunks.   Brown a few minutes on each side.
Add the remaining water and broth. Set to Pressure Cook, High Pressure, and cook for 45 to 60 minutes, depending on amount of meat.
When the cook cycle is finished, let the pot sit for 10 to 15 minutes Natural Release. If the meat isn't easily shreddable yet, cook it another 10 to 15 minutes.
Remove the meat to a large bowl and shred.
Remove the onions from the pot and add to the beef. Mix in barbecue sauce.

All meat seasoning can be adjusted to taste as desired.  All meat seasoning can be adjusted to taste as desired.
The onions and butter can be omitted and replaced with 1-2 Tbsp onion powder.  The onions and butter can be omitted and replaced with 1 to 2 Tbsp onion powder.