Shredded Beef Recipe (Instant Pot, Slow Cooker, or Stovetop)
This easy shredded beef is tender, juicy, and packed with flavor. It's perfect for meal prep and can be served in tacos, burrito bowls, over rice, in salads, lettuce wraps, sandwiches, or however you love your shredded beef. Make a big batch and enjoy it all week long.
Servings: 8 servings
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
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of the cooking liquid or beef broth to keep the meat moist.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 2g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1001mg | Potassium: 601mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 147IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 4mg