IP Beef Barbacoa

Prep: 10 min

Cook: IP: 1hr 15 min, SC: 8-9 hours

Makes: 6 servings 

Calories: 279 g/serv

• Protein: 22g, (32%)
• Carb: 5g, (7%)
• Fat: 19g, (61%)

Ingredients 

• 1.5 lbs beef chuck roast 
• 1 Tbs salt
• 1/2 medium yellow onion, quartered,
• 6 garlic cloves
• 3 Tbs tomato paste
• 3/4 cup water
• 1 lime, juiced
• 1 Tbs ground cumin
• 1 Tbs dried oregano
• 1 pinch ground cloves
• 2 bay leaves
• 1 Tbs cooking oil or fat

Instructions 

1. Pat the roast dry and rub salt all over.
2. If using a pressure cooker, put it in sauté mode. If using a stovetop, heat skillet over medium-high heat. Add the cooking oil. Once heated, place the roast in and sear each side for 2-3 minutes until it starts to brown.
3. While the roast is browning, in a food processor/blender, add in the onion, garlic, tomato paste, water, lime, cumin, oregano, and cloves. Blend until smooth.
4. Once the roast is done browning, cancel saute mode (if using pressure cooker). Pour the sauce into the pot over the roast. Be sure to lift the roast up so the sauce gets underneath. Place bay leaes on top of the roast. 
5. If using pressure cooker, put the lid on, and make sure the valve is set to “seal.” Cook on high for 75 minutes.
6. If using crockpot, cook on low pressure for 8-9 hours.
7. When it’s done cooking, allow for a natural release for 15-20 minutes before opening the lid (if using instant pot).
8. Remove the roast and shred.