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Shredded Beef Tacos

This is certainly a family favorite, and easy to make as well.

Ingredients


3-5lbs Independence Ark Grass-Fed Arm Roast

3 Poblano Peppers (remove seeds and stems, and then cut in half)

1 onion quartered

1 can rotel

4 c. Beef Broth

4 garlic cloves

Juice of 1 lime

2 tablespoons orange juice

2 tablespoons olive oil

1 packet taco seasoning

salt and pepper to taste



Step 1:

Salt and pepper both sides of the roast and let come to room temp. Then sear all sides of the roast (6 min total) in olive oil. I use the sear function in my Instapot, to keep dishes to a minimum. Sometimes I have to cut the roast in half and work with two pieces if the roast is extra long.


Step 2:

Add all ingredients (except taco seasoning) to Instapot and set on high pressure for 1hr 20 min. Use more or less broth depending on the weight of the roast, use enough broth to just almost cover all ingredients.


Step 3:

Shred the cooked beef with a fork and mix in all the ingredients with taco seasoning, if too watery cook on sear to boil it off fr about 5 minutes. The taco seasoning will help thicken the mixture


Step 4

When its the consistency you want- serve on on a tortilla and add all your favorite toppings. We love sour cream and cilantro on ours!


Image Step 1




Image Step 2


Image Step 3: All Shredded Up






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