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Shredded Beef Recipe (Instant Pot, Slow Cooker, or Stovetop) Recipe

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3.8 from 21 reviews

This versatile shredded beef recipe offers three methods: Instant Pot, Slow Cooker, or Stovetop, delivering tender, flavorful beef perfect for sandwiches, tacos, or bowls. The beef is seasoned with a blend of paprika, turmeric, garlic powder, salt, and pepper, then cooked until fall-apart tender, with optional lime juice for a bright finish.

  • Total Time: 1 hour 5 minutes (Instant Pot) / 8 hours 15 minutes (Slow Cooker Low) / 3 hours 45 minutes (Stovetop)
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 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

Liquids and Oil

  • 2-3 tablespoons avocado oil or olive oil
  • 1 cup beef broth
  • ¼ cup coconut aminos
  • Optional: juice of ½ lime

Instructions

  1. Whisk Spices: In a small bowl, combine paprika, turmeric, garlic powder, salt, and black pepper to create the spice mixture for seasoning the beef.
  2. Season Beef: Pat the chuck roast cubes dry with paper towel and season all sides evenly with the prepared spice mixture for full flavor.
  3. Heat Oil: Depending on the cooking method, heat avocado or olive oil in the Instant Pot on Sauté mode, in a large skillet over medium-high heat for the slow cooker method, or in a Dutch oven/heavy-bottom pot over medium-high heat for stovetop.
  4. Sear Beef: Working in batches if needed, brown the beef cubes for 2–3 minutes per side until a golden crust forms, enhancing flavor through Maillard reaction.
  5. Deglaze Pot (Instant Pot & Stovetop only): Pour beef broth and coconut aminos into the pot, scraping up browned bits from the bottom to incorporate all flavors into the cooking liquid.
  6. Add Beef and Cook: For Instant Pot, return beef to pot, seal lid, set valve to sealing, and pressure cook on high for 50 minutes, then allow natural pressure release for 10–15 minutes. For Slow Cooker, transfer seared beef to slow cooker, add beef broth and coconut aminos, cover and cook Low for 8–10 hours or High for 4–5 hours until beef is tender. For Stovetop, cover pot after deglazing and simmer gently on low for 3–3½ hours until beef shreds easily.
  7. Shred Beef: Remove beef from cooking liquid and shred using two forks. Discard any visible fat.
  8. Toss with Juices and Lime (Optional): Stir shredded beef back into some of the cooking liquid and add lime juice if desired to brighten flavors before serving.
  9. Optional Crispy Finish (Stovetop only): Spread shredded beef on a rimmed baking sheet, spoon some cooking liquid on top, and broil for 2–5 minutes until edges are browned and crispy for added texture.

Notes

  • You can use avocado oil or olive oil as preferred for searing the beef.
  • The lime juice at the end is optional but adds a fresh, slightly tangy flavor.
  • Beef broth can be substituted with a low-sodium version if desired for a lower salt option.
  • For an even crispier texture, broiling the shredded beef after stovetop cooking adds a nice contrast.
  • Adjust cooking times slightly based on the size of beef cubes and your appliance variations.
  • Ensure to pat the beef dry before seasoning to get a good sear.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes (Instant Pot) / 8 hours (Slow Cooker Low) / 3.5 hours (Stovetop)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://ellarecipe.com/shredded-beef-recipe-instant-pot-slow-cooker-or-stovetop-recipe/