4 – 6 pound beef chuck or rump roast, trimmed of excess fat and cut into about 2-pound chunks
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon chili powder
2 tablespoons olive oil
2 – 4 tablespoons water or beef broth (to deglaze the pot after browning)
1 cup green enchilada sauce or Chile Verde sauce
2 (4 ounce) cans of chopped green chilies
8 ounce can tomato sauce
For the Burrito
burrito size tortillas
fillings of choice: refried beans, shredded cheese, black beans, olives, rice, chopped tomatoes, chopped avocado, sour cream, etc
toppings and sides of choice: sour cream, guacamole, salsa, chopped lettuce, tomatoes, pickled jalapenos, etc
Place roast on a large piece of foil for easy clean up.
Combine salt, garlic powder, black pepper, onion powder, and chili powder.
Press the seasonings into all sides of the roast.
Select saute or brown on the pressure cooker and add oil. When oil is hot and rippling add the meat and brown 3-4 sides. Turn the pressure cooker off.
Remove beef from the pot and set on a plate.
Pour beef broth into the pot and scrape up the browned bits from the bottom. Return beef to the pot and any juices from the plate.
Pour enchilada sauce, green chilies, and tomato sauce over the beef, do not stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 90 minutes.
When cooking is complete, use a natural release.
Move beef to a cutting board to rest.
Optional: Pour drippings from the pot into a fat separator then pour it back into the pot, discarding the fat. If you don’t have a fat separator, you can skim the top of the liquid with a spoon to remove some of the fat, or just skip this step.
Shred the beef into bite size pieces, add it back to the liquids in the pot to soak up the flavor and stay moist.
Set up a burrito station with meat, fillings, and toppings and let everyone fill and top however they’d like.
To make a smothered burrito, top rolled burrito with desired sauce and shredded cheese, place under the oven broiler to melt and brown the cheese.
In the burrito pictured, I mixed together a 1:1 ratio of salsa verde and sour cream, poured it over the top, sprinkled with shredded cheese, and broiled it in the oven for about 2 minutes
For tender meat, always use a natural pressure release. I like to start cooking this meat 2 1/2 – 3 hours before serving time to allow plenty of time for it to rest
Use Chuck Roast for the most tender, flavorful meat. Use Rump Roast for a less fatty option
This shredded meat is also great for tacos, enchiladas, quesadillas, taquitos, taco salads, etc
Refrigerate leftovers for up to 5 days for easy meals all week or freeze leftovers in freezer safe bags for up to 4 months