Shredded Chuck Roast

  

Yield: 10 servings 
Preparation Time: 10 minutes 
Cooking Time: 1 hour 25 minutes 

Ingredients: 
- 3 pounds grass-fed beef chuck roast, trimmed and cut into large chunks 
- 1 large yellow onion, sliced 
- 6 garlic cloves 
- 2 (4 ounces) cans of green chilies 
- 1 tablespoon dried oregano 
- Salt and freshly ground black pepper, to taste 
- ¼ cup fresh lime juice 
- ¾ cup water 
- 2 tablespoons butter 

Directions: 
1. In the pot of the Instant Pot, add all of the ingredients and stir to combine. 
2. Secure the lid and place the pressure valve to the “Seal” position. 
3. Select “Manual” and cook under “High Pressure” for about 1 hour.  
4. Select “Cancel” and carefully do a “Natural” release. 
5. Remove the lid and transfer the roast onto a plate. 
6. With two forks, shred the meat and return it into the Instant Pot alongside the butter. 
7. Now select “Sauté” and cook for about 20-25 minutes or until the desired doneness of sauce.  
8. Select “Cancel” and serve hot. 

Nutrition Information per Serving:  
Calories: 531 
Fat: 40.3 grams 
Carbohydrates: 3.6 grams  
Protein: 36.1 grams