Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa (Slow Cooker or P

Slow Cooker Directions:Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips. (I save all those scraps to make homemade beef stock.) Rub strips of beef with the taco seasoning.  Heat the oil in a large, heavy frying pan and brown the beef well on all sides.  (Don’t skip this step; the browning adds a lot of flavor.)Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.  Cook on high for 3-4 hours, or until the beef shreds apart easily.  (If you’re going to be out you can also cook this for 6-8 hours on low.)  When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker.  Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.Cut the cabbage into very thin strips.  (We used a Mandoline Slicer with the 1.5 mm  blade to make really thin slices, but you can also cut it by hand.)  Slice the green onions.  Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing.  (Taste to see if you want more lime or Green Tabasco and adjust to taste.)  Then put the cabbage and green onions into a bowl and toss with the dressing.Peel and cut up the avocado, place in a bowl, and toss with the lime juice.  Finely chop the cilantro (or green onion) and the Poblano chile and add it to the avocado.  Drizzle in the olive oil and gently toss again.To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.  I served this with extra Green Tabasco for those who wanted a little more heat.If this makes more than you’ll eat at one time I would only dress the amount of cabbage you’ll be using.  Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.Instant Pot / Pressure Cooker Directions:Use the ingredients as above for slow cooker version, but you will need an additional 3/4 cup beef stock for cooking in the Instant Pot or pressure cooker.Brown meat as above, or brown in the Instant Pot or pressure cooker.Put the strips of browned beef in the Instant Pot or pressure cooker and pour in the diced green chiles with juice from the cans and 3/4 cup beef stock.Lock the lid, set to MANUAL, HIGH PRESSURE, and set time for 45 minutes.When the time is finished, use NATURAL RELEASE for 15 minutes, then use quick release method to release the rest of the pressure.Make cabbage slaw, dressing, and avocado salsa as above to finish the recipe.Remove beef to a cutting board to shred, then put it back into the pressure cooker to absorb the liquid. (You can use the simmer or saute setting on the pressure cooker to reduce some of the liquid if you think there will be too much.)Assemble bowls as above.