Pressure cooker shredded beef sandwiches

Season the chuck with kosher salt, pepper and a little garlic powder. Searing is skipped.

Put it in the pressure cooker with a cup of beef broth and about an equal amount of dark beer.

Add a packet of dry beefy onion soup mix and eight peeled garlic cloves.

Lid on and sealed, vent set to pressure not venting; pressure cook 50 minutes, then let the steam release naturally.

Pull the beef apart; it shreds with a spoon.

Mix barbecue sauce with mustard and spread on the bun; pile on the beef, top with provolone and melt it with a torch (or the broiler), add chips and the top bun.