Andre, i have done tests using pressure cooking in the past.
Several of a series of beef roast tests employed a combination of convection oven par-cooking and either pressure or pressure-less (1 atmosphere) steamer finishing on tougher roasts such as shoulder clods and inside rounds. Reversing the cooking process was less successful. Yields were good, but the meat was judged very solid, but quite acceptable for sandwiches when very thinly sliced.
Steam finishing provided flavourful liquids for sauce or gravy.
My best outcomes are consistently with SV, but it takes time. Next best outcomes were from low-temp unvented Alto-Sham ovens that had ribbon elements in all sides for very even heating.
I currently use a steam assisted convection oven for tender roasts with consistently superior results. I particularly like its adjustable browning control that finishes meat beautifully. I roast everything at 250F. It bakes great bread and rolls too.