pressure cooker shredded beef (from frozen roast)

1 2-2 1/2 pound beef roast (mine was a rump roast, and it was frozen)

1 8-oz can tomato sauce

1 medium onion, diced

1 tablespoon Worcestershire sauce

several shakes liquid smoke

1 1/2 teaspoons dried rosemary, crushed

several grinds fresh black pepper

thinly sliced green onion, if desired

prepared mashed potatoes

1. Combine all ingredients in a pressure cooker. Bring up to pressure following the manufacturers directions for your pressure cooker and cook for 3 hours. Remove from the heat and allow the pressure to come down on it's own.

2. Remove the roast to a rectangular baking dish (so none of the delicious juices run away) and shred, discarding and undesirable bits. Pour the saucy stuff from the pressure cooker over the shredded beef and stir/toss to coat evenly (my roast was pretty well trimmed with not much fat, so I didn't need to remove any fat from the sauce.)

3. Serve over mashed potatoes and top with green onion.

Makes about 6 servings