INGREDIENTS
- 3 pounds chuck roast
- 2 tablespoons avocado oil
- 1/2 cup salsa verde
- 1/2 sweet onion
- 3 chipotle peppers in adobo sauce more or less, to taste
- 2 cloves garlic
- 2 tablespoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/2 cup beef broth
- 2 tablespoons fresh cilantro chopped
INSTRUCTIONS
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Add the salsa verde, onion, chipotle peppers, garlic, cumin, salt, and pepper to a food processor or blender and process until smooth. Set aside.
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Cut the chuck roast into 2 inches pieces.
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Turn the Instant Pot to saute and wait for the pan to heat. Once hot, add the oil and let heat.
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When the oil is hot, add the chuck roast and sear, stirring occasionally to brown all sides.
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Add the broth the Instant Pot and scrape up any browned bits from the bottom of the pot. Pour the salsa verde mixture over the top and turn to manual pressure.
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Close the lid and set to sealing.
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Cook on high pressure for 35 minutes. Let pressure release naturally, about 20 minutes.
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Remove the meat from the Instant Pot and shred with forks.
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Sprinkle with cilantro before serving.
TIPS & NOTES:
Crockpot: To make this in a slow cooker, sear the beef on the stove in a heavy bottomed pot. Add to a slow cooker along with the sauce as directed above. Cook on high for 5-6 hours or low for 8-9 hours, until the meat is easily shred with a fork.
Spice: The chipotle peppers are quite spicy so feel free to reduce them if you like. We find that you need to season a little more aggressively with food in the Instant Pot, so don’t find 3 to be too spicy here. We reduce to 2 for the slow cooker.
Nutrition Information:
Calories: 480kcal (24%)| Carbohydrates: 5g (2%)| Protein: 44g (88%)| Fat: 31g (48%)| Saturated Fat: 15g (94%)| Cholesterol: 156mg (52%)| Sodium: 1299mg (56%)| Potassium: 893mg (26%)| Sugar: 2g (2%)| Vitamin A: 310IU (6%)| Vitamin C: 3.2mg (4%)| Calcium: 69mg (7%)| Iron: 6.4mg (36%)