2-3lb grass fed Beef Roast
Avocado Oil (enough to coat the bottom of pan)
2 Tbsp Chopped Dried Onions
3 Tbsp Onion Powder
3 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tsp Salt
1/3 C White Vinegar
Mix all spices together in a small bowl.
Heat oil in a heavy bottom pan, or if your pressure cooker has a ‘brown’ option just do it in there, as I did.
Add chopped dried onions into the oil as it heats.
Rub prepared seasoning mix into beef and sear in the hot oil for about 5 minutes per side, or until a nice deep brown is reached.
Once both sides are browned, pour in white vinegar and cook in the pressure cooker for an hour, or in a traditional crock-pot for about 6 hours on low.
Shred with two forks enjoy on a salad, as a taco, or just plain.