Mexican Shredded Beef Barbacoa Recipe

Instant Pot Instructions

1. Dice the onion, and season the beef chuck roast liberally with salt and pepper on all sides.
2. Heat the Instant Pot using the sauté function, then add the oil and sear the seasoned beef.
3. Add all of the remaining ingredients and switch to the pressure cooking function.
4. Secure the lid and seal the valve on the Instant Pot, then cook on high pressure for 60 minutes, followed by a 20-minute natural pressure release.
5. Vent any remaining pressure and shred the meat in a separate bowl. You can return it to the juices in the Instant Pot or simply spoon as much of the juice as you like over the shredded meat before serving.
6. Serve as a filling for tacos, burritos, or nachos, or serve it over rice or cauliflower rice for a hearty meal.

Slow Cooker Instructions

1. Heat the olive oil in a large pan over medium-high heat.
2. Season chuck roast with salt & pepper on all sides, then sear in the oil on each side until browned, about 2 minutes per side.
3. Transfer roast to the slow cooker and add all remaining ingredients.
4. Cook on low for 8 to 10 hours, until meat is tender and shreds easily.
5. Remove meat from the slow cooker and shred.
6. Use in nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!