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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 30 mins
Give me shredded meat and a roll and I’m a happy camper.
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Ingredients
- 1 Tbsp.
chili powder
- 1 tsp.
ground cumin
- 1 tsp.
smoked paprika
- 1 tsp.
kosher salt, plus more to taste
- 1/4 tsp.
cayenne pepper
Black pepper, to taste
- 1
2 1/2- to 3-pound piece boneless beef chuck roast, trimmed and cut into 5 or 6 pieces
- 1 Tbsp.
vegetable oil
- 1/2 cup
ketchup
- 1/2 cup
apple cider vinegar
- 2 Tbsp.
molasses
- 2 Tbsp.
packed light brown sugar
Hot sauce, to taste
- 6
sesame hamburger buns, split and toasted
Coleslaw and pickles, for topping
Potato chips, for serving
Directions
- Step 1Whisk the chili powder, cumin, paprika, 1 teaspoon salt, the cayenne and a few grinds of black pepper in a large bowl. Add the beef and toss to coat well.
- Step 2Set a 6-quart Instant Pot to sauté on high. When hot, add the vegetable oil, then add the beef in a single layer and cook, turning, until browned, about 10 minutes. Remove the beef to a large plate and cancel the sauté setting.
- Step 3Add 2/3 cup water to the pot. Use a wooden spoon to scrape up the bottom of the pot. Return the meat to the pot
along with any juices from the plate. Put on and lock the lid, making sure the steam valve is in the sealing position.
Set the pot to pressure-cook on high for 45 minutes. When the time is up, let the pressure release naturally for 15 minutes, then carefully turn the steam valve to the venting position to manually release any remaining pressure. - Step 4Meanwhile, stir the ketchup, vinegar, molasses and brown sugar in a small bowl. Add salt, pepper and hot sauce
to taste. Remove the beef to a clean plate. Set the pot to sauté on high. Add the ketchup mixture and simmer until reduced by half, 15 to 20 minutes. - Step 5Meanwhile, shred the beef with two forks, discarding any large pieces of fat. Return to the pot and stir until well coated. Cancel the sauté setting and adjust the seasoning with salt, pepper and hot sauce. Divide the meat among the buns and top with coleslaw and pickles. Serve with chips.
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