Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup beef broth
  • 1 cup diced tomatoes (canned or fresh)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin

Instructions:

  1. Season the beef pieces with salt, pepper, garlic powder, and onion powder.
  2. Set the Instant Pot to Sauté mode. Add olive oil, then brown the beef in batches, about 3-4 minutes per side, until browned. Remove and set aside.
  3. In the same pot, add beef broth, diced tomatoes, Worcestershire sauce, chili powder, and cumin. Stir to combine.
  4. Return the beef to the pot. Seal the Instant Pot lid and set to Manual pressure cook on high for 60 minutes.
  5. Allow for natural pressure release for 15 minutes, then carefully quick-release any remaining pressure.
  6. Remove beef and shred using forks. Return shredded beef to the pot and mix with the sauce.
  7. Serve warm with your choice of sides or toppings.