Chuck Roast Tacos

Chuck Roast Tacos

  • 2–3 lb Butcher Box chuck roast
  • Salt and pepper to taste
  • 2 teaspoon cayenne
  • 2 teaspoon ground cumin
  • 2 teaspoon smoked paprika
  • 2 teaspoon garlic, minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 jalapeno pepper, diced
  • 1 cup pineapple juice
  • 1 medium yellow onion, diced
  1. Season chuck roast with salt and pepper. Set Ninja Foodi to sauté, brown on high on all sides 2 minutes. While the chuck roast browns, in a medium bowl whisk cayenne, cumin, smoked paprika, garlic and broth. Add tomato paste, jalapeño and pineapple juice. 
  2. Set NinjaFoodie to pressure cook, high. Pour the broth mixture over the chuck roast. Top with diced onions. Seal the Ninja Foodi with the pressure cook lid, ensuring the vent is sealed. Pressure cook on high for 1.5 hours. Quick release once completed. Allow the chuck to rest 10 minutes with the lid off. Move roast to a baking sheet and shred with 2 forks. Reserve 1/2-1 cup of the cooking liquid to mix into the shredded beef as desired. 
  3. Assemble tacos! Corn tortillas, Mexican blend cheese, diced white onions, cilantro, squeeze of lime, etc.

 


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