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Categories:
vegetable oil chuck roast salt ground black pepper beef broth lime apple cider vinegar bay leaves peppers ground cumin oregano cinnamon onion powder ground cloves
Viewed: 32 - Published at: 5 years agoIngredients
- 2 tablespoons vegetable oil
- 3 lbs beef chuck roast
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 cup beef broth (or whatever the minimum is for your pressure cooker)
- 1/2 lime, juice of
- 1/3 cup apple cider vinegar
- 3 bay leaves
- 3 chipotle peppers (canned in adobo sauce, plus 1 tbsp of the adobo)
- 1 1/2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon cinnamon
- 1 teaspoon onion powder
- 1/4 teaspoon ground cloves
Method
- Add oil to the bottom of the pressure cooker and heat with lid off.
- Rub meat with salt and pepper, then sear on all sides.
- Add the rest of the ingredients, cover, and cook at pressure for 50 minutes.
- Allow natural release (will take 15-20 minutes).
- Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.
