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 Tbsp Cumin 

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.