Equipment
- Instant Pot or Slow Cooker
- Cast iron Skillet
Ingredients
- 3 lb chuck roast
- salt and pepper
- garlic powder
Special sauce ingredients:
- 3/4 cup beef broth
- 3/4 cup salsa verde I use the “herdez” brand that comes in a glass jar.
- 3 cloves minced garlic
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 juice of a whole lime
- 1 tablespoons apple cider vinegar
Instructions
- Season both sides of the chuck roast liberally with salt, pepper, and garlic powder.
- Mix together the ingredients for the special sauce.
Slow Cooker Instructions
- Sear the roast in a heavily oiled, hot cast iron skillet until browned on each side (about 2 min per side).
- Transfer to the slow cooker. Pour the special sauce all over the meat.
- Cook on low with the lid on for about 6 hours.
- Take the meat out of the slow cooker and shred it all up. Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.
- Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.
Instant Pot Instructions
- Set the Instant Pot to "Sauté." Sear the roast in the Instant Pot until browned on each side (about 2 min per side).
- Pour the special sauce all over the meat. Set the Instant Pot to the "Meat/Stew" setting and cook for 70 minutes. Let release naturally for 20 minutes before realeasing the pressure with the valve.
- Take the meat out of the Instant Pot and shred it all up. Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.
- Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.