Barbacoa Beef (Instapot)

My family eats this for dinner about once a week, it’s our main staple. I can’t get my kids to eat plain pot roast because they think it’s too boring, but they inhale my Barbacoa Beef on “taco salad night”. Hope your family loves it too! (This recipe can be easily doubled or tripled and makes great leftovers, too.)

Barbacoa Beef (Instapot)

Ingredients:

2 T butter

2 lb beef chuck roast

1 C beef broth

Juice of one lime

1 T apple cider vinegar

1 T tomato paste, optional

1 T chili powder, optional

1/2 t cumin

2 t oregano

1 T sea salt

1 t garlic powder

1 t onion powder

Instructions:

1.     Cut beef into large chunks. Either place on a cookie sheet, salted, under the broiler, flipping once, until brown; or saute in the Instapot with the butter until all sides are browned and then press cancel.

2.     Combine lime juice, vinegar, tomato paste, cumin, oregano, garlic powder, onion powder, and salt in a lidded mason jar and shake.

3.     Add the mixture to the Instapot with the browned beef.

4.     Secure the lid on the Instapot, closing the pressure valve. Press the “manual” button and set the timer to 30 minutes. Afterword, allow the pressure to naturally release for at least 20 minutes, releasing the pressure valve at this time if it hasn’t released on its own yet. Remove the lid, transfer the beef chunks to a bowl, and shred the barbacoa beef with two large forks, stirring in enough of the remaining liquid/fat so that the beef is saturated and moist.

5.     Serve the barbacoa beef in bowls with various toppings of your choice: shredded lettuce, sliced olives, sour cream and cheese, chopped avocado, lime juice, etc.