Mexican Shredded Beef (Instant Pot or Slow Cooker)
yield8
2lbgrass-fed boneless beef chuck roast
1large onion, sliced
2tspsea salt
1Tbspmild organic chili powder
1tspdried oregano
1tspgarlic powder
1tspcoconut sugar or sweetener of choice
Juice of 1 lime
1/2cupwater or bone broth (see notes)
Instructions
Place sliced onion into your slow cooker or Instant Pot.
Mix spices, coconut sugar, and salt in a small bowl. Rub spice mixture all over the beef roast and place in the pot on top of the onions. Add lime juice and 1/2 cup water (don't worry - a TON more liquid will cook out of the meat as well).
If using an Instant Pot, close the lid, turn the vent to “sealing,” hit “manual” and set to cook for 60 minutes (high pressure). Once cooked, allow pressure to naturally release, which takes approximately 20 minutes. Once the pressure value has released, open the pot, remove the beef, and shred with two forks.
If using a slow cooker, close the lid, set to cook on high for 6-10 hours (depending on how hot your slow cooker is). The meat is done when it easily pulls apart with two forks.
To serve Mexican Pulled Beef, I like several options: a large salad (pictured), alongside beans and cauliflower rice, or as tacos (your choice of regular ol’ tortillas, a homemade version, or even a lettuce wrap).