1TbspAncho Chili PowderCan sub regular Chili Powder
1tspSmoked PaprikaCan sub regular Paprika
1tsp Onion Powder
1tspMexican OreganoCan sub regular oregano
½White OnionPlaced on top of the beef with the cut side up.
1TbspWhite Vinegar, Apple Cider Vinegar, or Lime JuiceAdded after Beef is done. This helps add some acidity to the meat.
Cut chuck roast into large chunks. Add oil to beef and toss to coat. Season chuck roast with all the spices and salt, stir to coat.
Pour water into Instant Pot or slow cooker, then add seasoned chuck roast, and halved onion with cut side up. (This makes it easier to remove after cooking).
Instant Pot- High Pressure and see times based on weight of beef.3 lbs- 65 min4 lbs- 70 min5 lbs- 75 min. Once timer is done, carefully (I use a kitchen towel) release valve to venting.
Slow Cooker- Low for 10 hours
Add vinegar or lime juice, then shred the meat with 2 forks in the pot with the juices. Taste and see if additional salt is needed.
For a crispy version, place cooked shredded beef on a sheet pan drizzled with oil and place under a broiler to crisp up. If freezing leftovers then freeze with some of the juices to prevent it from drying out when re-heated.