Thank you R&R BBQ for this delicious idea!! These BBQ Beef Tacos are my new FAVORITE tacos! They are made easy in the Instant Pot! The BBQ Beef is so flavorful and tender, and it’s topped with a mouth watering coleslaw, all held together in a soft corn tortilla. They are to die for! Perfect for a weeknight dinner, but fancy enough for a party! Make it with me!
A Family Recipe
This recipe was shared with me by my Grandma B. She made this recipe for my mom all the time and it is one of her favorites. It is definitely a traditional recipe in my family. I hope you enjoy it!
What Type of Meat
When making this recipe, I use a rump roast for this recipe because it is a great cut of meat. I typically try to always grab one that is between 4 and 5 pounds. For Instant Pot cook time, I say to cook for 12 minutes per pound. I always round up too. With this recipe, I wanted to beef to be very tender and shreddable so I cooked it a little longer than usual.
Coleslaw
The coleslaw on top of the BBQ beef makes these tacos extra yummy! The flavors compliment each other so well. Some great side options to serve with these tacos are baked beans, corn bread, or corn on the cob.
BBQ Beef Tacos
Yields: 6 servings
Rump Roast
onion, chopped
chili sauce
ketchup
water
cornstarch
mustard
onion salt
Worcheshire sauce
chili powder
paprika
pepper
allspice
distilled white vinegar
brown sugar
Coleslaw
bag coleslaw mix
sugar
salt
whole milk
best foods mayo
white vinegar
lemon, juiced
corn tortillas
- Turn the Instant Pot to Saute.
- Add the onion and Rump Roast and brown on each side.
- In a mixing bowl, whisk together chili sauce, ketchup, and water. Add in the cornstarch and whisk until smooth.
- Add the mustard, onion salt, worcheshire sauce, chili powder, paprika, pepper, allspice, white vinegar, and brown sugar to the Instant Pot.
- Pour prepared sauce over Roast.
- Place on the Instant Pot lid and turn the valve to seal. Set the Instant Pot to manual pressure for 90 minutes.
- Meanwhile, prepare the colesaw. In a small mixing bowl, combine sugar, salt, milk, mayo, white vinegar, and lemon juice. Pour over coleslaw mix and toss until evenly coated. Refrigerate until ready to serve.
- When the Instant Pot is finished, quick release the pressure. Beef should be fork tender and easy to shred.
- Fill each tortilla with BBQ pork and top with coleslaw.
- Enjoy!
Like this recipe and want to save it for later? Pin it to Pinterest here!
BBQ Beef Tacos
These BBQ Beef Tacos are my new FAVORITE tacos! They are made easy in the Instant Pot!
Ingredients
- 4-5 pound Rump Roast
- 1 onion, chopped
- 1 pint chili sauce
- 1 cup ketchup
- 2 cups water
- 2 tablespoons cornstarch
- 2 tablespoons mustard
- 1 teaspoon onion salt
- 1 tablespoon Worcheshire sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 teaspoon allspice
- 4 tablespoons distilled white vinegar
- 1/2 cup brown sugar
- Coleslaw
- 16 ounce bag coleslaw mix
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/4 cup whole milk
- 1/2 cup best foods mayo
- 1 tablespoon white vinegar
- 1 lemon, juiced
- 12 corn tortillas
Instructions
- Turn the Instant Pot to Saute.
- Add the onion and Rump Roast and brown on each side.
- In a mixing bowl, whisk together chili sauce, ketchup, and water. Add in the cornstarch and whisk until smooth.
- Add the mustard, onion salt, Worcheshire sauce, chili powder, paprika, pepper, allspice, white vinegar, and brown sugar to the Instant Pot.
- Pour prepared sauce over Roast.
- Place on the Instant Pot lid and turn the valve to seal. Set the Instant Pot to manual pressure for 90 minutes.
For the Coleslaw
- Meanwhile, prepare the colesaw. In a small mixing bowl, combine sugar, salt, milk, mayo, white vinegar, and lemon juice. Pour over coleslaw mix and toss until evenly coated. Refrigerate until ready to serve.
- When the Instant Pot is finished, quick release the pressure. Beef should be fork tender and easy to shred.
- Fill each tortilla with BBQ pork and top with coleslaw.
- Enjoy!
