This recipe is so easy, you can practically make it blindfolded 🙂 Just a couple of things to measure, and the rest is up to your heart’s content.
Ingredients
- 3-4 lb. Chuck roast
- Your favorite taco seasoning, I used
- Salt and black pepper
- 2 tbs. Avocado oil
- Dried Chopped Onion
- Bay leaves
- 1/2 cup orange juice
- 1/2 cup beef broth
Avocado crema
- 2 avocado
- 1 tbs. Sour cream or Greek yogurt
- Juice of 1-2 limes
- 2 tbs. Cilantro
- 1 clove garlic (minced)
- Salt to taste
- Corn tortillas
Instructions
- Pat dry the chuck roast with a paper towel.
- Sprinkle taco seasoning generously (I used a blend of 2 spice one had a Smokey flavor).
- Salt and black pepper. Repeat on the other side.
- Add 2 tablespoons of avocado oil to the pressure cooker, let the oil get hot before searing the chuck roast on both sides. Add the dried chopped onion, bay leaves, 1/2 cup of orange juice and 1/2 cup of beef broth.
- Pressure cook for 45-55 minutes.
- In an oven safe dish shred the beef, add 2 ladles of the broth.
- Preheat oven to 425 F.
- Cover the shredded beef dish with foil and bake for 20 minutes.
- Uncovere and let bake for another 5 minutes to get some crispy edges.
- Serve with open flame heated tortillas, avocado crema and some pickled onions.
- If you don’t want to pressure cook the meat you can certainly roast it in the oven in a heavy duty pan. Start at 450 F. Bake for 30 minutes then lower the heat to 350 F. And roast for 3-4 hours depending on the size of your meat.
- All my ingredients were from except for the meat.