French Onion Beef Dip Pizza

Heavily salt a large chuck roast. Sear the chuck roast on all sides for about 3-5 minutes or until a crust forms. Set it aside. In the same pan, add 4 medium sliced onions, 3 minced cloves of garlic and 2 sprigs of rosemary and cook for a few minutes until the onions become soft. Add the chuck roast to a pot of a pressure cooker, along with the onion mixture. Add enough beef stock to cover the contents of the pot. Pressure cook for about an hour on high. Carefully take out the beef and set aside to cool. Drain the liquid, separating the braised onion mixture. When the beef is cool enough to touch, use your hands to rip it into small pieces. Add some pizza dough to a sheet pan or square pizza tray. Place shredded gouda on top. Cover with the braised onion mixture followed by the braised beef. Top with enough sliced provolone to cover the entire pizza. Bake for about 15 minutes at 500 degrees F. Garnish with chopped parsley, and dip into the french onion soup.