Chipotle Tacos

Ingredients:

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 pounds)
• 2 teaspoons olive oil
• Salt and pepper, as desired
• 1 can (14-1/2 ounces) beef broth
• 2 tablespoons minced garlic
• 1 jar (16 ounces) chipotle salsa
• 3 tablespoons chopped fresh cilantro (optional)
• 12 flour tortillas (5 to 6 inch diameter)

Cooking:

1. Heat oil in stockpot over medium heat until hot. Place beef Cross Rib Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until roast is fork-tender.
3. Remove roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked roast. Shred roast with 2 forks. Combine shredded roast and salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in cilantro, if desired. Serve mixture with warmed flour tortillas.

Alternate Cooking Method:

1. This recipe can be made in a 6-quart electric pressure cooker. Season beef Cross Rib Roast with salt and pepper. Add roast and all other ingredients except cilantro and tortillas in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 1 hour on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Skim fat from cooking liquid; shred roast with 2 forks. Serve with cilantro and tortillas, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)