Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Tex-Mex Shredded Beef Sandwiches




Source of Recipe


Taste of Home website


Recipe Introduction


The original recipe calls for cooking this in a slow cooker, but I wanted to try it in the IP. With a little added liquid, it worked just fine. This is so easy and very good. Good served with slaw – either on the side or on top.


Recipe Link: https://www.tasteofhome.com/recipes/tex-mex-shredded-beef-sandwiches/

List of Ingredients




1 boneless beef chuck roast (3 pounds)
1 cup beef broth or water
1 envelope chili seasoning
1/2 cup barbecue sauce
8 onion rolls, split


Recipe



Cut roast in half and season with a little salt and plenty of pepper. Brown on all sides in the IP on “sauté”. Meanwhile, mix together the beef broth (or water), chili seasoning, and BBQ sauce.

When the meat is done browning remove it to a plate and turn off the IP. Pour the water mixture into the IP and deglaze the insert, scraping up any stuck bits on the bottom. Place the meat back into the IP and cover. Make sure the pressure toggle is switched to “sealing” and that the “keep warm” function is off. Set it to pressure cook on high pressure for one hour. Let release naturally for 10 minutes, then you can manually release.

Remove the roast and let cool slightly. Meanwhile, quickly cool the liquid – a good way to do this is to pour it into a small metal bowl and place in an ice bath – and remove the fat that floats to the top. Shred the meat, removing any large fatty bits and place back in the IP insert. Pour some of the defatted sauce over the meat – you don’t want it swimming in sauce, but you want it saucy. You can switch the IP on “sauté” to warm up, if needed.

Serve on the onion rolls with slaw if you like.

Serves 8