Ingredients
1 2-lb. beef chuck roast
2 tsp. dried oregano
2 tsp. brown sugar
1 1/2 kosher salt
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. vegetable oil
1 medium yellow onion, sliced
1 (12-oz.) can Mexican beer, such as Tecate
1 (13-oz.) bag corn chips
3 c. Monterey Jack cheese
1 c. drained pickled jalapeños
1 avocado, cubed
2 radishes, sliced into rounds
1/4 c. loosely packed cilantro leaves
1/4 red onion, finely chopped
Lime wedges, for serving
Preparation
Step 1In a small bowl, whisk to combine oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Rub spice mix all over roast.Step 2Heat Instant Pot to Sauté and add vegetable oil. Sear all sides of chuck roast until golden, about 2 minutes per side. Remove roast.Step 3Pour beer into Instant Pot, then add chuck roast back to pot. Scatter onions over pot roast and secure Instant Pot lid.Step 4Select Pressure Cook and cook on high for 2 1/2 hours. Let pressure release naturally for 10 minutes, then quick release remaining air. Remove roast from instant pot and use two forks to shred into bite-sized pieces.Step 5Preheat oven to 375° and line a large baking sheet with aluminum foil. Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, jalapeños, and shredded beef. Top with more chips, and another 1/3 of cheese, jalapeños, and beef. Finish with one more layer of chips and the remaining cheese, jalapeños, and beef. Bake until cheese is melty and chips have crisped slightly, 10 minutes.Step 6Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges on the side for squeezing.
Made it? Let us know how it went in the comment section below! Editor’s Note: The chuck roast cook time was updated on January 29, 2020 after retesting.
