Instructions

• Preheat your Traeger grill to 275 degrees Fahrenheit, but since you are using a pressure cooker, set it up according to your cooker's manual for beef roast recipes first.
• Season the 3-pound beef chuck roast with salt, black pepper, and garlic powder all over.
• Heat avocado oil or beef tallow in a cast iron skillet over medium-high heat. Sear the roast on all sides for about 3 to 4 minutes until a brown crust forms.
• Slice the white onion thin and mince the garlic cloves.
• Mix gochujang paste, red miso paste, sriracha, and garlic chili sauce in a bowl until smooth and thick.
• Put the seared roast into the pressure cooker pot. Pour the spicy sauce over it, then layer the onions, garlic, and dried chili peppers on top. Add 2 cups of water.
• Lock the lid and bring pressure up until the float valve pops up. Cook on high pressure for about 50 minutes, then use a slow release.
• Let the roast rest for 10 minutes after cooking, then remove, shred or slice it, and scoop up the broth to pour over the meat.
• If you don't have beef tallow, you can substitute with avocado oil or another cooking oil.
• You can prep the sauce mix the day before to save time when ready to cook.
• For a firmer beef texture, pressure cook for 40 minutes and adjust slow release time accordingly.