20
Fajita Beef Roast Roll ups
Ingredients:
2 Tbsp. vegetable oil, divided
3 pound beef chuck roast, cut into 2 to 3-inch pieces
1 (14.5 oz.) can beef broth
1 (10 oz.) can diced tomatoes with green chilies
1 (1.12 oz.) envelope fajita seasoning (about 3 Tbsp.)
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
16 flour tortillas, warmed
Cilantro Lime Sauce (recipe next page)
Method:
Heat 1 tablespoon vegetable oil in pressure cooker base over medium heat.
Add beef roast, cooking in batches, until pieces are browned on all sides.
In a large bowl, combine beef broth, tomatoes, and fajita seasoning; pour
over beef. Add sliced onion.
Place the lid on the base. Press Close to seal the lid onto the base. Turn
the pressure valve to High Pressure and place the pressure cooker over
medium-high heat. Once steam begins releasing from the pressure indicator,
cook for 45 minutes. If needed, reduce the heat slightly to maintain a
steady level of pressure.
At the end of the cooking time remove the pressure cooker from the heat.
Allow the pressure cooker to cool naturally (approximately 10 minutes).
Press the One Button Unlock to release the lid from the base.
Drain the beef, reserving ½ cup of the cooking liquid. Cool slightly. Shred
beef or cut into thin strips; set aside. Add 1 tablespoon oil to the base over
medium heat. Add red and green pepper strips, cooking and stirring for 2
minutes. Stir in beef and reserved liquid, cooking until heated through.
Serve mixture rolled in flour tortillas with spoonfuls of Cilantro Lime Sauce.
Serves 8
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