Machaca Beef
Ready in 1 hr 15 min (prep 15 min, cook 50 min). Servings 6-8-10. Mexican-style shredded beef chuck cooked with green chiles, lime and onion.
⏱️ Prep: 15 min🍳 Cook: 50 min
Ingredients
| 2 pound | 905 g | bone-in beef chuck roast |
| — | salt and ground black pepper | |
| 1 can | beef broth (14 ounce can) | |
| 1 cup | 240 ml | chopped onion |
| 1 can | diced green chiles (7 ounce can) | |
| 2 | limes, juiced | |
| 4 clove | garlic, peeled | |
| 2 tsp | 10 ml | mustard powder |
| 2 tsp | 10 ml | salt |
| 2 tsp | 10 ml | ground black pepper |
Instructions
Servings: 6-8-10. Ready in 1 hr 15 min; Prep time 15 min; Cook time 50 min.
- Season roast on all sides with salt and black pepper. Heat a skillet over medium heat; brown roast in the hot skillet, 1 to 2 minutes per side.
- Put beef broth, onion, green chiles, lime juice, garlic, dry mustard, 2 teaspoons salt, and 2 teaspoons black pepper in the inner steel pot of pressure cooker. Place roast on top of onion mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High Pressure.
- Allow pressure to release naturally.
- Transfer beef to a cutting board and rest 5 to 10 minutes.
- Shred beef with 2 forks. Remove bones and fat.
- Pour the leftover broth in the pressure cooker through a sieve. Mix shredded meat and strained broth together in a serving bowl.
Mealthy Tip: Make a big batch to eat through the week for lunch or dinner and freeze any leftovers in a freezer bag laying flat on its side. You can defrost the whole bag or break off pieces as needed.