BARBACOA DUTCH OVEN RECIPES

Steps:

• Preheat oven to 350 degrees.
• Cut the chuck roast into big pieces about 6 to 8 pieces and season generously with salt and pepper.
• In a dutch oven or heavy bottom pot add the oil and brown the meat on all sides on medium high heat.
• Slice the onions and smash the garlic cloves and set aside.
• Remove the meat from the pot and add the broth to the dutch oven. Scrape all the brown bits off the bottom of the pot.
• Arrange half of the onions and garlic on the bottom of the pot and place the meat on top. Cover the meat with the rest of the onions and garlic and sprinkle with the oregano and cumin.
• Add the apple cider vinegar, cover and cook for 3 to 4 hours or until fork tender.
• Remove the onions and garlic is desire and shred the meat with two forks. Keep some of the juices from the meat to keep the barbacoa extra moist.
• Serve with warm tortillas, salsa, cilantro and onions.

Steps:

• Heat olive oil in a large skillet or Dutch oven on medium-high heat. Sear roast on each side until brown; about 4-5 minutes; transfer to slow cooker.
• In the bowl of a food processor add orange juice and remaining ingredients.  Pulse until blended and a smooth consistency. Pour mixture on top of roast.  
• Cover and cook LOW 8-10 hours or HIGH 6-8 hours or according to manufacturer instructions.
• Carefully remove beef from the cooker.  Shred beef and return to the cooker.  Cook for an additional 10 minutes on HIGH to absorb additional liquid. Serve with warmed tortillas and desired toppings.
• To sear roast, press the “Saute” button to “Sauté More” to heat up Instant Pot/pressure cooker. Let the Instant pot raise to temperature until it says “HOT.” Add olive oil to Instant Pot, making sure that the whole bottom is coated with oil. Place the beef in the Instant Pot and sear on each side until brown. Turn off “Saute” mode.
• In the bowl of a food processor add orange juice and remaining ingredients.  Pulse until blended and a smooth consistency. Pour mixture on top of roast.
• Close and lock the Instant Pot lid. Press “Manual” then select “High Pressure” setting on the Instant Pot; program 90 minutes on the pressure cooker timer. Leave the pressure release switch in Sealed position and let steam naturally release (when the pressure is fully released, the float valve will drop and the lid will unlock and open). Carefully remove the lid.
• Carefully remove beef from the cooker.  Shred beef and return to Instant Pot. Cook for an additional 10 minutes on “Saute”  to absorb additional liquid. Serve with warmed tortillas and desired toppings.