I actually used an instant pot so I had to use more beef broth because I have a large 8qt pot. I used a cup and a half of liquid and mixed all the seasoning together which formed a paste. Poured it over the beef after searing the roast and added about a quarter cup of beef broth to the pot- the IP needs liquid to pressurize and get up to temp.
If you have a 6qt pot you only need about a cup of beef broth mixed with the seasonings, plus I would recommend adding about a quarter cup of liquid to the IP as well.
Both me and my hubby enjoyed the Mexican shredded beef. He is on a keto diet (no carbs) so he would eat a bowl of the beef with all the toppings and just no tortilla.
