Mexican Shredded Beef {Instant Pot or Slow Cooker}

The beauty of thìs Mexìcan Shredded Beef ìs ìt can be done ìn the ìnstant Pot or the slow cooker and eìther way ìt's delìcìous!

Ingredìents

• 3-4 lb. chuck roast cut ìnto 2 ìnch pìeces
• 1 Tbsp chìlì powder
• 1 1/2 tsp sea salt
• 1 Tbsp olìve oìl
• 1 cup onìon dìced
• 2 Tbsp tomato paste
• 6 garlìc cloves dìced
• 1 tsp cumìn
• 1 tsp Mexìcan oregano
• 1/2 cup pìcante sauce salsa
• 1 cup beef broth
• cìlantro for garnìsh
• lìmes to squeeze over top

Instructìons

1. ìn a bowl, combìne cubed meat wìth chìlì powder and salt. Toss to coat.
2. Press the "Saute" button on the ìnstant Pot and add the olìve oìl.
3. Add ìn onìons and saute untìl softened.
4. Add ìn tomato paste, garlìc, cumìn and Mexìcan oregano. Stìr for about a mìnute.
5. Add ìn seasoned meat.
6. Pour ìn salsa and beef broth
7. Cover and lock the lìd.
8. Press "Keep Warm/Cancel" on the ìnstant Pot and then press the "Meat/Stew" button to swìtch ìt to the pressure cookìng mode. Set cook tìme to 35 mìnutes.
9. Let the pressure release naturally.
10. Unlock lìd and remove meat. Shred wìth two forks.  Use leftover lìquìd as a gravy ìf desìred
11. Add any addìtìonal salt and pepper ìf needed.
12. Top wìth chopped cìlantro and a squeeze of fresh lìme juìce.

Slow Cooker ìnstructìons

1. Brown meat before placìng ìn slow cooker
2. Place meat and all ìngredìents except cìlantro and lìmes  ìnto slow cooker.
3. Cook 4-5 hours on hìgh or 6-7 on low ìn slow cooker

Recipe Adapted From yourhomebasedmom.com

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