Pressure Cooker Shredded Beef Burrito Filling

• 2-1/2 pounds boneless beef chuck roast, cut into 4 pieces
• 1 tablespoon canola oil
• 1 tablespoon chili powder
• 1-1/2 teaspoons ground cumin
• Dash salt
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) crushed tomatoes in puree
• 1 cup (8 ounces) salsa verde
• 1/4 cup beef broth
• Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

1. Season roast with chili powder, cumin and salt. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; brown roast on all sides. Place onions, peppers and garlic on meat. Top with crushed tomatoes, salsa verde and beef broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes.
2. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired.
3. Freeze cooled meat mixture in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

boneless beef chuck roast, canola oil, chili powder, ground cumin, salt, onion, pepper, garlic, tomatoes, salsa verde, beef broth, cheddar cheese

Taken from www.tasteofhome.com/recipes/pressure-cooker-shredded-beef-burrito-filling/ (may not work)