Ingredients
- 2 tablespoons avocado oil
- 1 3 pound beef chuck roast or beef shoulder roast*, cut into 2-3 pieces
- ½ cup beef or chicken stock
- ¼ cup lime juice
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 onion diced
- 5 teaspoons minced garlic cloves
Spices
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chipotle powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cloves
- Serve with: diced onions cilantro, lime wedges, guacamole, etc.
Instructions
Instant Pot Directions:
- Press the sauté button, add the oil and once it gets hot, add the beef to the pot and brown all sides.
- While the beef is browning, add the broth, lime juice, tomato paste and vinegar to a bowl and mix well, until the tomato paste has mixed in with the liquid.
- Pour this liquid, along with the remaining ingredients into the pot.
- Secure the lid, close the pressure valve and cook for 60 minutes at high pressure.
- Naturally release pressure.
- Use two forks to shred the meat.
- Store the meat in juices to retain moisture. If you'd like, you can reduce the sauce and serve it with the meat.
- Remove the bay leaf and serve with diced onion, cilantro, lime wedges and/or guacamole.
Slow Cooker Directions:
- Add all of the ingredients to a slow cooker (no need to sear the beef, you can broil it afterwards if desired).
- Cook on low for 7-8 hours, or until the meat is tender.
- Remove the lid and use two forks to shred the beef. Store the meat in juices to retain moisture (if you'd like, you can reduce the sauce over the stovetop and serve it with the meat).
- Serve with onion, cilantro, lime wedges and/or guacamole.
Notes
- Serve with onion, cilantro, lime wedges and/or guacamole.
- If you do not cut the meat into 2-3 pieces, it will take longer to cook. Cook until you can easily shred the meat.
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