Instructions. Generously season the meat with salt on both sides. Place on a plate and keep it covered while making the recipe. Place an iron cast skillet or a large pan over medium heat until smoky. Set heat to the lowest and arrange one or two beef slices making sure none of the pieces are touching or folded. Mix together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper in the pressure cooking pot. Add the beef. Select High Pressure and set the timer for 75 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. Cover and cook on low for about 8-9 hours. Take meat out and shred with a fork. It should be very tender and easy to shred. Discard any fatty pieces. Dump out the remaining liquid that is in the slow cooker (reserve about 1/2 cup) Then put the shredded meat back into the slow cooker. First, sauté the onions, peppers, and garlic over medium heat until tender. Add the chicken and other ingredients, cover the pot, and transfer it to an oven set to 350 degrees F for one hour. Instant Pot: Add the chicken and sauce to the Instant Pot or pressure cooker. Seal and cook on Manual mode for 12 minutes. Cook the beef: Step 1. Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef Step 3 – Place the seared roast in your slow cooker insert and pour the seasoned broth mixture and salsa over the roast. Cover and cook on low heat for 8 hours, or on high heat for 4 hours (or until tender). Step 4 – Transfer the roast to a platter, rimmed baking sheet or cutting board and shred using 2 forks. Discard any fat. 7U6Wl5H.