Servings: 4

5 pounds chuck eye roast, cut into four pieces 5 pounds chuck eye roast, cut into four pieces
1 teaspoon salt 1 teaspoon salt
1 teaspoon pepper 1 teaspoon pepper
2 teaspoons cumin 2 teaspoons cumin
2 teaspoons Mexican oregano 2 teaspoons Mexican oregano
¼ teaspoon ground cloves ¼ teaspoon ground cloves
1 teaspoon chile powder, preferably ancho chile 1 teaspoon chile powder, preferably ancho chile
1 small to medium onion, diced 1 small to medium onion, diced
6 cloves garlic, minced 6 cloves garlic, minced
2 bay leaves 2 bay leaves
2 chipotle chiles, minced and 2 chipotle chiles, minced and
2 tablespoons sauce 2 tablespoons sauce
½ cup broth or beer ½ cup broth or beer
¼ cup apple cider vinegar ¼ cup apple cider vinegar
2 teaspoons fish sauce (optional) 2 teaspoons fish sauce (optional)
1 – 2 cups rice 1 to 2 cups rice
Optional for serving ~ add to grocery list: lime wedges, cilantro, sour cream, shredded cheese or a Mexican queso fresco, avocado, tomato, salsa, pico Optional for serving ~ add to grocery list: lime wedges, cilantro, sour cream, shredded cheese or a Mexican queso fresco, avocado, tomato, salsa, pico

Put chuck in pressure cooker. Mix salt through chile powder and rub all over beef.
Add remaining ingredients.
Lock pressure cooker and set to manual cook for 45 minutes.
Quick release pressure and carefully remove beef to large mixing bowl.
If you have more than two cups of sauce, flip pressure cooker to sauté or turn heat up to high and let sauce reduce while you shred the beef with two forks.
Divide beef in half. Sauce half of the beef and serve over rice.
Let other half cool, put in a lidded container or ziplock and refrigerate for Thursday’s dinner.