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Shredded Mexican Beef (Slow Cooker or Pressure Cooker)
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Dish
Cuisine:
Mexican, Pressure Cooker
Keyword:
Instant Pot
Servings:
8
servings
Calories:
258
kcal
Author:
Steph Wagner
Ingredients
1
cup
beef broth
1
tsp
salt
1
tsp
pepper
1
tbsp
cumin
2
tsp
chili powder
1
tsp
garlic powder
1
tsp
onion powder
1
tsp
paprika
1
tsp
dried oregano
2
tbsp
olive oil
3
lb
bottom round roast
1
cup
salsa
toppings as desired
diced tomato, cilantro
Instructions
Pressure Cooker
In a small bowl mix together beef broth and all seasonings.
Add roast to bottom of pressure cooker. Pour broth and salsa over top. Place lid on cooker and close steam release value to sealing position.
Cook on manual high pressure for 60 minutes. Allow pressure to release naturally.
Remove beef from pressure cooker and shred with 2 forks. Return beef to liquid mixture. Serve with toppings as desired.
Slow Cooker
In a small bowl mix together beef broth and all seasonings.
Add roast to bottom of slow cooker. Pour broth and salsa over top. Place lid on cooker and set to cook on low heat for 6-8 hours.
Remove beef from cooker and shred with 2 forks. Return to liquid mixture. Serve with toppings as desired.
Notes
This recipe makes 8 servings approximately 1 cup each.
Nutrition
Serving:
1
cup
|
Calories:
258
kcal
|
Carbohydrates:
2
g
|
Protein:
38
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
105
mg
|
Sodium:
740
mg
|
Potassium:
727
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
507
IU
|
Vitamin C:
1
mg
|
Calcium:
55
mg
|
Iron:
4
mg