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2½ lbs beef chuck roast

1 tbsp olive oil

4 yellow onions, thinly sliced

4 cloves garlic, minced

1 tsp kosher salt

1 tsp black pepper

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

2 tbsp Worcestershire sauce

2 cups beef stock or 1½ cups beef stock + ½ cup red wine

1 package Hawaiian rolls

8 oz gouda cheese, shredded

½ cup mayonnaise

½ cup sour cream

2–3 tbsp prepared horseradish (to taste)

2 tbsp chopped fresh parsley

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1. Heat olive oil in the pressure cooker or Dutch oven over medium-high heat.

2. Season the beef with salt and pepper, then sear on all sides until deeply browned.

3. Remove and set aside.

4. Add the sliced onions to the pot and cook for 5–7 minutes until they begin to soften.

5. Stir in the garlic, thyme, oregano, bay leaf, Worcestershire sauce, and another pinch of salt and pepper.

6. Return the beef to the pot and pour in the beef stock (or beef stock and red wine).

7. Pressure Cooker: Cook on High Pressure for 1 hour, then allow a natural release for 15 minutes. Dutch Oven: Cover and cook at 300°F for 3–4 hours, until the beef is fall-apart tender.

8. Remove the beef and shred it with two forks. Strain the cooking liquid, reserving it for dipping.

9. Mix the shredded beef back together with the cooked onions. In a small bowl, combine the mayonnaise, sour cream, horseradish, and parsley.

10. Slice the Hawaiian rolls in half as one sheet.

11. Spread the horseradish sauce across the bottom buns, pile on the beef and onion mixture, then layer with gouda cheese.

12. Place the tops back on. Cover loosely with foil and bake at 400°F for 10 minutes.

13. Remove the foil and bake another 5–8 minutes, until the tops are golden brown and the cheese is bubbling.

14. Slice into individual sliders and serve immediately with the warm reserved cooking liquid for dipping.

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