Cup of Yum
1. In a small bowl, add the salt, pepper, cumin, chili powder, oregano, paprika and onion powder. Stir well to combine and set aside.
2. Trim the chuck roast of any obvious fat and discard. Cut the beef into large chunks (about 2") and sprinkle with the spice rub. Use your hands to massage the rub into the beef so each piece is well coated. Set aside.

TO COOK BEEF IN THE INSTANT POT:

1. Turn on the "saute" function and let the element heat up. Add the olive oil and when it's sufficiently hot (and slicks across the surface of the pot, add the chunks of seasoned beef. Cook for 5-10 minutes to brown the beef.
2. Add the chopped onion, jalapeno and garlic and stir to combine. Cook for 2-3 minutes or until the vegetables are slightly softened and fragrant.
3. Stir in the can of Ro-Tel, place the lid on the Instant Pot and set to high pressure. (Make sure the release valve is sealed). Cook for 50 minutes at high pressure, then let the pressure subside naturally for 10 minutes. Use the quick release to stop the cooking.
4. Use tongs or two forks to shred the beef and mix gently with the vegetables and liquid. Note: if there's too much liquid in the pot, you can spoon some off until it's the consistency you want.

TO COOK BEEF IN THE SLOW COOKER:

1. If you're browning the beef before braising, heat oil in a heavy skillet and add the seasoned roast to the skillet. Cook 3-5 minutes per side until browned. Transfer the roast to the slow cooker.
2. If you're not browning, there's no need to use the olive oil. Add the onion, jalapenos, garlic and Ro-Tel to the slow cooker. Rest the seasoned beef on top of the vegetables. Place the lid on the slow cooker and cook on low for 8 hours or until the beef is fall apart tender.
3. Shred the beef with BBQ shredders, tongs or two large forks. Note: you can also use a chef's knife to chop the beef.

WHAT ABOUT THE EXCESS LIQUID?

1. Though there isn't a lot of liquid added to the beef braise initially, the juices from the meat and vegetables will create a lot of additional sauce. It's very flavorful and you can use it as a sauce to drizzle on tacos or use as a dip for sandwiches (like a French dip). If there's too much liquid in the pot, drain it off into a bowl or glass measuring cup. You can use the drippings as is to drizzle or dunk a pulled beef sandwich into.To thicken the sauce simmer for 15 minutes over medium to medium high heat, stirring occasionally to concentrate the flavors, then spoon it over tacos or enchiladas.