In the pot insert heat the oil until shimmering. Generously salt and pepper the chuck roast. Add the meat to the pan and brown well on each side. Remove the meat to a dish.
Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add 1 cup water.
Place the beef cubes back in the pan. Secure the cover and close the pressure valve. Set the pressure cooker to manual high pressure for 45 minutes. Release the pressure when the cycle ends. The meat will be tender and shred easily.
Transfer the meat to a serving dish and shred with a fork. Stir the green onions and chopped green chiles into the shredded beef. Adjust the seasonings and add some drippings to moisten, if desired. Serve in tacos, enchiladas, tostadas, and other recipes where you need a meaty filling.
Crock Pot Instructions
In a large skillet heat the oil until shimmering. Generously salt and pepper the chuck roast. Add the meat to the pan and brown well on each side. Remove to the crock pot insert.
Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add a few tablespoons water. Transfer the onion mixture into the crockpot with the beef cubes and stir.
Cover the crock. Set the machine to LOW for 6-8 hours or HIGH for 4 to 6 hours. The meat will be tender and shred easily.
Transfer the meat to a serving dish and shred with a fork. Stir the green onions and chopped green chiles into the shredded beef. Adjust the seasonings and add some drippings to moisten, if desired. Serve in tacos, enchiladas, tostadas, and other recipes where you need a meaty filling.
Freezing Instructions
To freeze: Wrap, label, and chill the shredded beef completely before freezing. To serve: thaw and reheat.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ⅛ the recipe.Either cooking method will produce a fair amount of drippings. You can save this jus to use in soup or gravy. If you're serving sandwiches, it's nice for dipping.Variations: This shredded beef has a decidedly southwestern flavor profile with the chile and oregano. Feel free to switch it up by changing the herbs and spices you use.
For BBQ, add barbecue sauce - delicious on sandwiches or atop mashed potatoes.