Tom Whalen, Dianah Gibson & Katie Ryan Weekdays 5:00 AM to 10:00 AM.
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I am loving my new pressure cooker! I actually have the Magic Chef version and it is amazing!
Last night I made shredded beef tacos in it and it was so quick and easy…I guess that’s the point of the pressure cooker!
I used a 2 lb. boneless chuck roast (if yours is bigger you can slice it in half to make it fit), season it with taco or fajita seasoning on both sides. Turn the pot to sauté mode- add olive oil and brown the chuck roast for about two minutes on each side, then remove and set aside.
Pour 1/2 cup of chicken or beef broth into the pot and scrape the bottom to remove any stuck bits. Then, put the roast back into the pot. Add crushed or diced tomatoes (14oz can), two bay leaves, and the rest of your seasoning mix.
Cook on high pressure, meat mode for 45 minutes (depending on the side of your roast), then allow the pressure to release naturally for 15 mins., then release the rest manually.
Remove the chuck roast and shred with two forks. With a spoon, skim the fat off of the top of your juices and put your pot back on sauté mode and let the juice simmer for 10 minutes to reduce. Put your shredded beef back into the pot and let it soak for few minutes before serving over rice or in tacos with cheese!
- 3 tablespoons seasoning mix (I used a fajita seasoning packet)
- 1 (3-pound) boneless chuck roast
- 1/2 cup beef broth or chicken broth
- 14 ounce can crushed tomatoes
- 2 bay leaves