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This Shredded Beef Recipe is one of my absolute favorite meal prep proteins! Cooked in the Instant Pot, slow cooker, or on the stovetop, the finished meat has delicious crispy bits and a fall-apart tender center that’s unbelievably juicy. Seasoned with a simple, savory spice rub, the beef is incredibly versatile and perfect for bowls, salads, wraps, sandwiches, and so much more.
Gluten-free, dairy-free, and high-protein, this shredded beef recipe is great to prep ahead of time and keep on hand in the refrigerator or freezer for quick, filling meals in a pinch.
The BEST Shredded Beef Recipe
If you know me, you know I love a good meal prep sesh. I keep a stash of options from my freezer meal guide on hand at all times and rotate through various recipes like my meal prep frozen burritos, meal prep green goddess chopped chicken slaw, and Thai turkey bowl meal prep from week to week.
However, this shredded beef recipe is one option I come back to again and again. Loosely inspired by Mexican flavors, it comes together with just a handful of simple ingredients that pack a big punch. Plus, thanks to the three different cooking methods, it’s perfect for every season and occasion!
Foolproof and delicious, it’s a family favorite that truly never gets old. Try it out, and it will become an instant staple in your own meal prep lineup.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chuck Roast: I use a 3-4 pound chuck roast and cut it into cubes for easy searing. Look for a roast with lots of marbling for the most tender texture and best flavor.
- Spice Blend: I skip pre-made blends and make a simple spice mix by combining paprika, turmeric, garlic powder, salt, and pepper.
- Oil: I prefer avocado oil because it has a neutral flavor that lets the beef shine through and holds up well to the higher heat. However, olive oil also works if preferred.
- Beef Broth: This is key to keeping the shredded beef tender and juicy and enhances the savory flavor!
- Coconut Aminos: These add a savory, umami, salty element, giving the beef lots of depth. If gluten isn’t a concern, low-sodium soy sauce also works.
- Lime Juice: This is optional, but I love the pop of brightness to balance some of the richness of the meat. Use lime wedges, and squeeze fresh juice over the meat for the best taste. Or, substitute orange juice for a similar citrus flavor.
Where I Buy My Beef
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Shredded Beef (3 Ways)
This shredded beef recipe works super well in the Instant Pot, slow cooker, and on the stovetop. No matter which method you choose, the first steps to prepare the beef remain the same:
- Season the beef: Pat the beef dry with a paper towel, and season it evenly on all sides. I like to use my hands to really press the spice rub into the meat!
- Sear the beef: Heat oil in an Instant Pot set to “Sauté” or in a large skillet or Dutch oven over medium-high heat. Then, working in batches, sear the beef on all sides, and set it aside.
Instant Pot Shredded Beef
- Deglaze the pot: Add beef broth and coconut aminos to the pot, and scrape up any browned bits from the bottom. These bits are called fond and add SO much flavor!
- Cook: Add the seared beef back to the Instant Pot, and cook on “High Pressure.” Allow the pressure to naturally release, then manually release any remaining pressure.
- Shred: Transfer the beef to a large bowl, shred it into pieces, and stir in the lime juice, if desired.
Slow Cooker Shredded Beef
- Combine ingredients: Transfer the seared beef to the slow cooker, and pour in the beef broth and coconut aminos.
- Cook: Cover and cook on low or high until the beef is fall-apart tender.
- Shred: Use two forks to shred the beef directly in the slow cooker, transfer it to a bowl, and stir in the lime juice, if desired.
Stovetop Shredded Beef
- Deglaze: Add beef broth and coconut aminos to the pot with the beef, and scrape up any browned bits from the bottom of the pan.
- Simmer: Bring the liquid to a gentle simmer, then reduce the heat to low. Cover with a lid and cook on the stove until the beef shreds easily with a fork. I recommend stirring the beef once or twice while cooking to promote even cooking. If the liquid reduces too much while cooking, add an extra splash of broth!
- Shred: Shred the beef in the pot, remove any visible fat, and stir in the lime juice if using.
Make Crispy Shredded Beef
For crispy shredded beef, spread the cooked shredded beef on a rimmed baking sheet, and spoon a little of the cooking liquid over the top. Then, place it under the broiler for 2-5 minutes, or until the edges are browned and crispy. Keep a close eye on it, and be careful not to let it burn!
Kitchen Tools I Use
- Instant Pot
- Slow Cooker
- Dutch Oven or Heavy-Bottomed Pot
Serving Suggestions
Shredded beef is one of the most versatile recipes ever! Some of my favorite ways to enjoy it include serving it in a bowl with white rice or rice pilaf topped with cucumbers, cabbage, pickled red onions, and avocado. It’s also great with refried beans or Costa Rica-style black beans and veggies
I also like to layer the shredded beef over salads, tuck it into sandwiches and lettuce wraps, spoon it into warm tortillas for beef tacos, or stuff it into empanadas, quesadillas, and burritos. The meat is also fabulous sprinkled over nachos or added to a stuffed baked potato!
Shredded Beef Recipe (Instant Pot, Slow Cooker, or Stovetop)
Ingredients
- 3-4 pounds chuck roast cut into 3-inch cubes
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 2 –3 tablespoons avocado oil or olive oil
- 1 cup beef broth
- ¼ cup coconut aminos
- Optional: juice of ½ lime
Instructions
Instant Pot
- In a small bowl, combine the paprika, turmeric, garlic powder, salt, and pepper.
- Pat the beef dry and season all sides with the spice mixture.
- Set the Instant Pot to Sauté and heat the oil.
- Working in batches if needed, sear the beef for 2–3 minutes per side until browned.
- Pour in the beef broth and coconut aminos, scraping up any browned bits from the bottom of the pot.
- Return the beef to the Instant Pot. Secure the lid and set the valve to Sealing.
- Cook on High Pressure for 50 minutes.
- Allow the pressure to release naturally for 10–15 minutes, then carefully release any remaining pressure.
- Transfer the beef to a large bowl and shred with two forks. Stir in the lime juice, if using, and toss with some of the cooking liquid before serving.
Slow Cooker
- Combine the paprika, turmeric, garlic powder, salt, and pepper in a small bowl.
- Pat the beef dry and season all sides with the spice mixture.
- Heat the oil in a large skillet over medium-high heat. Sear the beef for 2–3 minutes per side until browned.
- Transfer the beef to the slow cooker. Pour in the beef broth and coconut aminos.
- Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the beef is fall-apart tender.
- Shred the beef with two forks directly in the slow cooker or transfer it to a bowl. Stir in the lime juice, if using, and toss with some of the cooking juices before serving.
Stovetop
- Combine the paprika, turmeric, garlic powder, salt, and pepper in a small bowl.
- Pat the beef dry and season all sides with the spice mixture.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the beef in batches for 2–3 minutes per side until browned.
- Add the beef broth and coconut aminos, scraping up any browned bits from the bottom of the pot.
- Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 3–3½ hours, stirring once or twice throughout cooking, until the beef easily shreds with a fork. If needed, add a splash of additional broth during cooking if the liquid gets too low.
- Shred the beef, remove any visible fat, stir in the lime juice if using, and toss with some of the cooking liquid before serving.
Optional: Make It Crispy
- For crispy shredded beef, spread the shredded beef on a rimmed baking sheet and spoon a little of the cooking liquid over the top. Broil for 2–5 minutes, or until the edges are browned and crispy.
Notes
Nutrition
FAQs
Shredded beef is done cooking when it’s fork-tender, pulls apart easily, and reaches an internal temperature between 200°F and 205°F. If the meat still feels tough or difficult to shred, it needs more cooking time. Continue cooking in 30-minute increments until it’s tender.
Technically, searing isn’t required, but I highly recommend it! Browning the beef before slow cooking it helps develop flavor and keep it juicy, preventing the chuck roast from drying out or becoming tough.
Well-marbled cuts with plenty of connective tissue work best because they become tender during low and slow cooking. Chuck roast is the most popular choice, and my go-to for shredded beef. However, brisket, beef shoulder, rump roast, and boneless short ribs also work well.
Feel free to include additional herbs and spices like oregano, cumin, bay leaves, chili powder, or onion powder to suit your preferences.
