Spicy Chipotle Shredded Beef for Burritos or Tacos

Ingredients

• 2-3 lbs beef roast (the pot roast cut)
• 1 onion (peeled quartered)
• 1 green pepper (seeded quartered)
• 5-6 chipotle peppers, they are SPICY so adjust down if you dont like too much spice (canned in adobo)
• 1 cup fresh cilantro, rough chopped
• 5-6 garlic cloves, smashed with edge of knife to peel
• 2-3 teaspoons cumin, to your taste
• 2-3 teaspoons oregano, to your taste
• 1 cup water
• 2-3 teaspoons salt
• 2-3 teaspoons pepper
• 2-3 tablespoons olive oil

Directions

1. 1

   Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.

2. 2

   While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.

3. 3

   Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.

4. 4

   Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.

5. 5

   Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.

6. 6

   Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.

7. 7

   ENJOY!