Step 1

Add the onion, vinegar, lime juice, garlic, chipotle peppers, beef broth, cumin, oregano, cloves, and tomato paste to a blender and blend until smooth.

Step 2

Cut the chuck or round bottom roast into 3-4 large pieces. Season the meat with a good pinch of salt and pepper on all sides. Heat ½ the oil in the pressure cooker or instant pot and sear the meat for 7-8 minutes per batch (in two batches.) Add all the beef back into the pressure cooker along with the blended sauce and bay leaves. Cover the pressure cooker. On the instant pot, hit the 'beef/stew' button and let cook for 60-70 minutes depending on the thickness of the meat (mine took exactly 65 minutes). Allow the pressure to release naturally or turn to the 'vent' setting if you're impatient like me. Allow it to vent completely before attempting to remove the lid.

Step 3

Discard the bay leaves and use two forks to shred the beef. Toss the beef in the juice, cover and allow the beef to soak up the juice for another 10 minutes or so. Serve as tacos, burritos, nachos, burrito bowls or however you like!