Mexican Shredded Beef 🐄

Adapted from Kris’ Amazing Shredded Mexican Beef

INGREDIENTS

~4 lb beef roast 🥩
~2 tbsp salt
2 tsp black pepper
1½ onion, diced 🧅
2 small cans chopped green chili
1 small can chipotle peppers (seeds removed, chopped)
2 tbsp chili powder
2 tbsp garlic powder
2 tsp cumin
1 tsp cayenne
1 cube beef bouillon

DIRECTIONS

• Rub roast with salt and pepper. Place in slow cooker or Instant Pot.

• Add remaining ingredients and enough water to cover 1/3 of the roast.

SLOW COOKER

• Cook on high until meat falls apart, about 8 hours. Add water if necessary.

• Remove meat, shred, return to slow cooker, and mix to combine with juices.

• Cook on low for another 20 minutes.

INSTANT POT

• Put on “Meat Stew” setting and pressure cook for the default time (about 35 min). Release pressure, remove lid.

• Remove meat, shred, return to Instant Pot, and mix to combine with juices.

• Sauté on low for another 30 minutes or until juices are reduced.