If you opt to sear the meat first: Press Brown/Sear and Start/Stop. Allow the pot to heat up completely before adding the meat. While it's heating, cut the roast into two equal halves if it's over 2 pounds. Rub both sides with the taco seasoning. Place the meat in the pot (you may have to take turns if the halves are too large) and sear on each side for 5 minutes. Don't touch it while it's searing! Press Start/Stop. Remove the meat and set aside. Scrape the bottom of the pot with a silicone spatula to make sure there's nothing stuck to the bottom. Proceed to step 2.
(Step 1 if you skip the sear) Place roast, seasoning, and broth into crockpot. Close and lock the lid. Turn the steam release valve to closed. Press Meat and adjust the time up to 60 minutes. NOTE: if you seared the meat first, adjust the cook time to 45 minutes.
When the cooking cycle is done, allow a full natural pressure release (about 15 minutes) and then open the lid.
Shred beef on cutting board and place back into crockpot. Stir and leave on Keep Warm for another 10 minutes while you prep the tortillas.
Heat corn tortillas in pan to brown on both sides. This can also be done in the toaster oven on toast setting.
Strain beef, allowing most of the juices to drain. Place desired amount of cabbage mix into tortilla. Top with beef. Add a squeeze of lime juice.
Top with favorite toppings. Best served with a small amount of cabbage, a squeeze of lime juice, and cilantro.
For slow cooking:
Place roast, seasoning, and broth into crockpot. Cook 4-6 hours on high or until beef pulls apart easily with fork. (Follow the instructions in step 1 for searing first if desired.)
Notes
Cook times are for 1.5 pound chunks of roast. If you leave the roast whole, be sure to add additional cook time. Cutting the roast into smaller pieces will speed up cook time. In general, 30 minutes per pound of meat is a good rule of thumb. Searing first will also affect cook time. Adjust accordingly.If you have a gas stove or grill and want your tortillas charred, place directly on burner or grill and flip every 5-10 seconds.Substitute hard tacos or soft flour tortillas if you prefer.Straining most of the juices before making your taco will prevent the tortilla from getting soggy and breaking.Leftovers can be stored up to 4 days in refrigerator. If using a fresh roast, leftovers can also be frozen up to 3 months. Place meat and some of the juices in freezer bag or freezer safe container. Place in saucepan to reheat. Leftovers are great for rice bowls and quesadillas.