• 2 lbs chuck roast
• 1 T vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 T ground cumin
• 1 T dried oregano
• ½ c beef broth
• 2-4 chipotle chiles in adobo sauce, minced
• ¼ c fresh lime juice
• 2 T apple cidar vinegar
• 2 t salt
• 1 t pepper
• ¼ t ground cloves
• 3 bay leaves

Cut roast into 4-5 chunks, removing large fat portions.

Add vegetable oil to instant pot and saute the roast. You might want to do this in batches. Remove roast.

Saute the onion. Add garlic, cumin, and oregano for the last minute.

Add all remaining ingredients. Return roast to instant pot.

Put on lid and cook at high pressure for 60 minutes. Allow for natural release of pressure.

Remove beef and shred. Return shredded beef to instant pot to mix with juices.

Cooking time: 70 minutes

taste & tell