4 lbs. boneless stew beef or boneless shoulder roast
3 tbsp. melted butter
2 c. chopped onion
3 tsp. paprika
3/4 tsp. pepper
3 tbsp. sugar
2 tsp. dry mustard
3 tbsp. Worcestershire sauce
6 oz. tomato sauce
3 tbsp. cider vinegar
1/2 tsp. dry oregano
1/2 tsp. thyme

Cook beef in pressure cooker until very tender. Cool and shred into tiny pieces; set aside. Cook onion in butter until soft. Add remaining ingredients and simmer 10 minutes. At this time add a dash of Tabasco, garlic salt, salt, pepper, etc. Stir. Add meat and simmer about 30 minutes, adding broth to meat if necessary. Can be warmed up or frozen.