Mexican Shredded Beef

Updated at: Thu, 17 Aug 2023 07:36:09 GMT

Step 1

Mix all dry spices in a small bowl, set aside

Step 2

In another bowl, whisk together beef broth and tomato sauce

Step 3

Trim chuck roast as much as possible, too much fat will effect tenderness

Step 4

Place chuck roast in Pressure cooker. Rub half of dry spices on top of roast. Flip, and rub in remaining spices on top and sides

Step 5

Pour broth/tomato sauce mixture over top and sides of roast

Step 6

Cover and cook on “High” pressure for 1 hour or 90 minutes “manual” on Instant Pot

Step 7

Once done, allow a 15 minute natural release(meaning leave it alone), then set valve to “venting

Step 8

Remove roast and shred, remove any excess fat.

Step 9

Add roast back into the liquid for a wetter consistency or leave in separate bowl and add reserved broth until desired consistency is achieved..

Step 10

***For crockpot/slow cooker, reduce beef broth measurement to 1/2 cup and cook on low for 8 hours

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