Mexican Shredded Beef

Juicy Instant Pot Mexican shredded beef is easy to make from tender chuck roast cooked in a flavorful sauce. Perfect in tacos, enchiladas, or served over rice. Crock Pot directions included!

📝 Ingredients

• 3 pounds chuck roast (cut into 3 inch cubes
• 1 Tablespoon ground cumin
• 1 Tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 Tablespoon olive oil
• 1 onion (minced
• 4 cloves garlic (minced
• 2 Tablespoons tomato paste
• 1 1/2 cup low sodium beef broth
• 3 Tablespoons lime juice
• Cilantro
• Lime Wedges

👨‍🍳 Instructions

1. 1Mix together cumin, chili powder, salt, pepper, oregano, and garlic powder. Toss together with the beef chunks to evenly coat.
2. 2Heat oil in the base of your Instant Pot using saute mode. Once hot add beef and brown for 3-4 minutes per side. Remove.
3. 3Add onions and cook for 3-4 minutes until they start to soften. Add garlic and cook for another minute. Stir in tomato paste until it coats the onions.
4. 4Pour in beef broth and lime juice, mix until combined and smooth.
5. 5Add the beef back to the pot, cover, lock the lid, and cook under high pressure for 35 minutes. Let it naturally release for 10 minutes, then quick-release to unlock. Remove the beef and shred. Toss back with the juices.
6. 6Serve in tacos, quesadilla, chimichanga, enchiladas etc.