3 lb eye of round beef or chuck roast
2 tsp oil
4 cloves garlic
2 tbsp lime juice
3 tsp cumin
1/2 tsp cloves
1 cup chicken broth
1/4 cup apple cider
1 small onion coarsely chopped
3-5 tbsp chipotles in abodo sauce
3 tsp oregano
3 bay leaves
pico de gallo
freshly sliced limes
tortilla shells

In a food processor, blend together the garlic, lime juice, cumin, cloves, chicken broth, apple cider, chiptoles, and oregano until smooth.
Trim fat from the beef and cut into 6 chunks of meat.

Add oil to the Instant Pot and set it to SAUTE.
Saute all sides of the beef until browned.
Scrape bottom of the inner liner so remove anything sticking (will prevent burn notice).
Top the beef with chopped onions.

Pour in the blended mixture and lay 3 bay leaves on top of the beef.

Close the lid and set to MANUAL for 65 minutes.
Allow a Natural Release for 15 minutes.
Discard bay leaves.

Remove beef from the Instant Pot and shred.
Add back into the pot, stir the beef into the juices and serve with a slotted spoon.