1. Generously cover your beef chuck in salt & fresh cracked pepper, seasoning all sides. If you’re cooking this in a slow cooker or Dutch oven, cut the steak in half.
**🍲 In an Instant Pot: 🍲**
1. Turn on sauté mode on high, add a little bit of oil and sear all sides of the steak until browned, about 4 minutes each side.
2. Turn off sauté mode & add in your broth, salsa verde, and cumin. Add a sprinkle of salt on top (unless your broth is very salted, then maybe wait until it’s cooked to add more salt). Optionally, add dried oregano, ground allspice, and roughly chopped onion.
3. Cook on high pressure for 1 hour. Once it’s done, allow to sit for at least 15 minutes before manually releasing the pressure (be careful of the steam!!).
4. Taste a piece of meat, add more salt or salsa if desired and mix. Shred and enjoy!
**🌸 In a Crock Pot/Slow Cooker: 🌸**
1. Brown your beef (on the stovetop or in the pot if it has a sear function), then add it to your pot with all other ingredients (broth, salsa verde, cumin, salt, optional oregano/allspice/onion).
2. Cover and cook on LOW for 6 to 8 hours, or until the beef is tender and easy to break apart. Taste and add salt and more salsa if desired.
3. Roughly shred the beef using two forks and enjoy.
Serve shredded beef with optional toppings: limes, fresh cilantro, and avocado.
