Servings: 3 to 4

3  Lbs. Boneless Eye of Round Roast ( Sliced about ¾ “ thick) 3  Lbs. Boneless Eye of Round Roast ( Sliced about ¾ “ thick)
1 ½ Tbsp. Olive Oil 1 ½ Tbsp. Olive Oil
Garlic Powder 1/8 tsp. Garlic Powder ⅛ tsp.
¾ C BBQ Sauce ( your choice) ¾ C BBQ Sauce ( your choice)
¼ C Honey ¼ C Honey
1 tsp. Worchestershire 1 tsp. Worchestershire
1 C  Water 1 C  Water
Salt & Pepper Salt & Pepper

Set IP to saute and when it reads HOT - add 1 ½ Tbsp. Olive oil to pot, place meat into liner and let it set for about 3 minutes before turning to brown opposite side. Remove meat, set aside and using pot holder mitts, drain any oil from pot.
In a bowl, mix ½ cup BBQ sauce (reserving the other ¼ cup until the end of cooking), Honey, Water, Garlic powder. Worcestershire Salt & Pepper. Pour into pressure cooker bowl and then place your meat back into cooker.
Close lid, locking and setting to sealing. Then select either BEEF setting or set manually to about 25 minutes.
When meat is done and pressure cooker beeps, I let it release its own pressure for about 10 more minutes and the using handle of wooden spoon, move the pressure valve to venting and continue to let the steam out until done. YOU may want to keep your distance away from cooker while doing this, I do.
Once all pressure is released, open the cooker (face cooker opening away from you for safety) and remove all the meat carefully and place in bowl to shred with fork.
Now add the ¼ cup of the leftover BBQ Sauce to pressure cooker bowl, place shredded meat back into pressure cooker.
Reset pressure cooker to high (manually) at about 3 minutes. When it beeps, use QR and it’s ready to serve.
I serve mine over toasted buns.