Ingredients
Prep
- 2 1/2 lb chuck roast
- salt and pepper to taste
- 2 t minced garlic
- 1 t ground cumin
- 1 t smoked paprika
- 1/2 t chili powder
- 1/2 t oregano
- 1 can diced tomatoes and green chiles
- 1 bay leaf
- 1 C frozen onion
- 1 bell pepper
- 1 jalapeno
On Cooking Day
- 1/4 C beef broth
- 2 T capers drained
- 1/2 C sliced pimento-stuffed olives
- 1 T white wine vinegar
- 2 bag cauliflower rice
- 1 T white wine vinegar
Instructions
To Assemble
- Cut roast in half. Season with salt and pepper. Add to large zipper bag.
- Add next 8 ingredients to bag (through onion).
- Dice bell pepper and jalapeño. Add to zipper bag. Zip to seal and squish around to mix.
To Cook
- Add contents of bag and beef broth to Instant Pot.
- Pressure cook on high pressure for 50 minutes. Use natural release when done.
- Remove beef from Instant Pot. Remove and discard bay leaf. Shred beef.
- Press Saute. Return the meat to the pot along with the olives, capers, and vinegar, and stir. Allow to cook for about 10 minutes, until the sauce is thickened.
- Cook cauliflower rice according to package directions. Serve beef mixture over cauliflower rice.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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