Trim off the excess fat from the roast. Then season with salt and pepper.

Heat up the pressure cooker base or a dutch oven over medium/high heat. Add two tablespoons of olive oil and then add the roast. Brown the roast on all sides.

Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.

Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes. If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.

After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding. Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.

After you shred the meat, slowly ladle the reduced liquid back over the meat. Adding as much liquid as you would like. I prefer about 1/4 cup of liquid per 3/4 cup of meat.

Serve the meat on a bun or as is with a side of mashed potatoes.