By Stephanie Serrano
Mexican Shredded Beef
9 steps
Prep:10minCook:1h
Perfect for tacos, enchiladas, or burritos. 10. ***For crockpot/slow cooker, reduce beef broth measurement to 1/2 cup and cook on low for 8 hours.
Updated at: Thu, 17 Aug 2023 02:57:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
1
Low
Nutrition per serving
Calories495.1 kcal (25%)
Total Fat35.8 g (51%)
Carbs4.3 g (2%)
Sugars1 g (1%)
Protein37.7 g (75%)
Sodium738.5 mg (37%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Mix all dry spices in a small bowl, set aside
Step 2
In another bowl, whisk together beef broth and tomato sauce
Step 3
Trim chuck roast as much as possible, too much fat will effect tenderness
Step 4
Place chuck roast in Pressure cooker. Rub half of dry spices on top of roast. Flip, and rub in remaining spices on top and sides
Step 5
Pour broth/tomato sauce mixture over top and sides of roast
Step 6
Cover and cook on “High” pressure for 1 hour or 90 minutes “manual” on Instant Pot
Step 7
Once done, allow a 15 minute natural release(meaning leave it alone), then set valve to “venting”
Step 8
Remove roast and shred, remove any excess fat.
Step 9
Add roast back into the liquid for a wetter consistency or leave in separate bowl and add reserved broth until desired consistency is achieved..
Notes
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