2.5 lbs.boneless beef chuck roastcut into large pieces
1mediumonion finely chopped
1Jalapeño pepperseeded and finely chopped; optional
1(14 oz.) cancrushed tomatoes in puree
1heaping cupsalsa verde
1/4 cupbeef broth
Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and cilantro
In a small bowl, mix together all the seasoning: from the chili powder to the salt and pepper. Sprinkle over the boneless beef chuck roast pieces and gently press in, on both sides. Turn on your pressure cooker to the sauté setting and add the oil. Wait for a few minutes and let your pressure cooker pre-heat. When hot, add the seasoned beef chuck roast pieces and brown and sear on all sides.
Place the onions, jalapeño peppers (if using) and garlic on the meat. Pour in the crushed tomatoes, salsa verde and beef broth. Stir around a little and place the lid on. Lock lid; close pressure-release valve. Cook on high pressure for 40 minutes.
When finished, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove the roast; shred with 2 forks. Skim fat from cooking juices. Return shredded meat to pressure cooker; heat through. Using tongs, serve on tortillas for flautas or tacos; add toppings as desired.
*Ancho chile powder is just one specific chile, dried poblanos, that have been ground up. It is slightly spicier than regular chili powder.