Ingredients
2-1/2 pounds boneless beef chuck roast, cut into 4 pieces1 tablespoon canola oil1 tablespoon chili powder1-1/2 teaspoons ground cuminDash salt1 small onion, finely chopped1 jalapeno pepper, seeded and finely chopped1 garlic clove, minced1 can (14-1/2 ounces) crushed tomatoes in puree1 cup (8 ounces) salsa verde1/4 cup beef brothOptional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves
Preparation
Season roast with chili powder, cumin and salt. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; brown roast on all sides. Place onions, peppers and garlic on meat. Top with crushed tomatoes, salsa verde and beef broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired.
