Step 1

Heat oil in a pan over medium high heat and sear the chuck roast on all sides till it gets brown all over.

Step 2

Blend all the remaining ingredients, except bay leaves, in a blender.

Step 3

Place the chuck roast in crock pot and pour the sauce on top. Add in bay leaves.

Step 4

Cover and cook 8-9 hours on low or 4-6 hours on high.

Step 5

Remove some of the excess liquid and discard, leaving about 2-3 cups in the crockpot. Shred the beef with a couple of forks and mix well with remaining juices.

Step 6

Serve it in lettuce wraps along with fresh pico de gallo, salsa or any toppings of your choice.

Step 7

Press the Saute setting on your instant pot and add oil. Once hot, add the meat and sear until browned on all sides. Press cancel to turn off the heat.

Step 8

Blend onion, garlic, cilantro, chipotle peppers, all the spices except bay leaves, beef broth, lime juice, vinegar, salt and pepper.

Step 9

Add sauce and bay leaves to the pressure cooker and toss everything well.

Step 10

Seal the lid on the pressure cooker and set to High Pressure on Manual mode for 60 minutes.

Step 11

Once cooked, allow pressure to naturally release. Once vented, remove the lid, remove the bay leaves and shred the meat with a couple of forks and mix it well with the braising liquids.