Ingredients

The following ingredients have 8 Servings
  • 2 ½ lb. chuck roast, well-trimmed
  • 2 tsp. Kosher salt (or 1 tsp. fine sea salt)
  • ½ medium yellow onion, peeled and cut into quarters
  • 6 cloves garlic, peeled
  • 3 Tbsp. tomato paste
  • ¾ cup of water
  • Juice of 1 lime (about 2-3 Tbsp.)
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 pinch ground cloves
  • 3 bay leaves
  • 1 Tbsp. cooking fat of choice

Instruction

  • Place roast on a large plate and pat dry with paper towels. Rub salt over the surface of the meat.
  • Select ‘Saute’ on Instant Pot. When the inner pot is hot, add fat. When the fat starts to shimmer, add roast and sear 2-3 minutes on each side until the roast is browned on all sides. Press ‘Cancel’ on Instant Pot.
  • While the roast is browning, add onion, garlic, tomato paste, water, lime juice, cumin, oregano, and cloves to a blender and blend until smooth.
  • Pour onion-tomato mixture over the roast in the Instant Pot, lifting the roast with a set of tongs to allow the liquid to get underneath the roast.
  • Place bay leaves on top of roast, lock lid into place, flip vent valve to the ‘sealing’ position, and cook at high pressure for 75 minutes (adding 10% for high altitude).
  • When cooking time is up, allow for 20 minutes of natural pressure release before releasing any residual steam and removing the lid.
  • Carefully remove roast to a clean plate and shred with 2 forks, adding some the cooking liquid back to the meat as desired. Taste and season with additional salt and pepper if desired.