Ingredients

• 2.5-3lbs beef chuck roast (grass-fed ideal)⁣

• 1 Tbsp pink salt ⁣

• 1/2 medium yellow onion, quartered⁣

• 6 cloves garlic or 1-2 Tbsp minced ⁣

• 3 Tbsp tomato paste ⁣

• 3/4 cup water ⁣

• 1 lime, juiced ⁣

• 1 Tbsp ground cumin ⁣

• 1 Tbsp dried oregano ⁣

• 1 pinch ground cloves ⁣

• 2 bay leaves ⁣

• 1 Tbsp cooking oil or butter/ghee ⁣

Preparation

1. On a plate, pat dry the roast and rub salt all over. ⁣

2. Using a pressure cooker/Instapot/Ninja Foodi, put it in sauté mode, add the cooking oil, once heated place the roast in. Sear each side for 2-3 min until starts to brown. Once done, press cancel and get the pressure cooking set up ready. ⁣

3. While the roast is browning, in a food processor/blender add in the onion, garlic, tomato paste, water, lime, cumin, oregano, and cloves. Blend until smooth. ⁣

4. Pour the sauce into the pot over the roast. Be sure to lift the roast up so it gets liquid underneath. Place bay leaves on top of roast. ⁣

5. Put the lid on, and make sure the valve is set to “seal”. Cook on High for 75 minutes. ⁣

6. When it’s done cooking, allow for a natural release for about 15-20 min before opening the lid (away from your face). ⁣

7. Remove the roast and put on a cutting board to shred with two forks. ⁣

8. Serve + Enjoy!⁣

Tips

This barbacoa can be enjoyed many ways! Pictured with Siete cassava tortillas, spring mix, shredded carrots, grape tomatoes, goat cheese crumbles, and topped with cilantro.

OUR MISSION

AT EVEXIA, OUR MISSION IS TO SERVE THOSE WHO WANT TO BETTER THEIR LIVES THROUGH AN ENHANCED FOCUS ON IMPROVING DEEP HEALTH AND WELLNESS.

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