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Shredded Beef

Simple and easy protein you can mix and match with multiple other components.
Servings: 6-8 people (or servings)

Ingredients

  • 3-4 lbs Beef Chuck Roast
  • 1 tsp Sea Salt
  • 1-2 cups Beef or Chicken Stock or water
  • 1 dried Bay Leaf

Instructions

In the Slow Cooker:

  • Season the roast with salt (and pepper if you've successfully reintroduced it or are not on AIP). Place it into the slow cooker and pour in 1-2 cups of beef or chicken stock or water and a bay leaf. Cook on high for 4 hours or low for 6-8 hours.
    When the roast is done, remove it from the slow cooker and shred.

In the Instant Pot:

  • Season the roast with salt (and pepper if you've successfully reintroduced it or are not on AIP). Add the roast to the Instant Pot and then add 1 cup of water, chicken stock, or beef stock, to the Instant Pot. Cook on HIGH for 70-90 minutes and let naturally release for 10 minutes before releasing the rest of the pressure. When the cooking time is up, remove the beef and shred.

In the oven:

  • Preheat the oven to 450 F. Season the roast with salt (and pepper if you've successfully reintroduced it or are not on AIP). Add the roast to a large dutch oven or heavy bottomed, oven-safe pot. Add 1-2 cups of beef or chicken stock or water and a bay leaf.
    Cover the pot and put into the oven and cook for 30 minutes. Then reduce the heat to 350 F and cook for an additional 3-4 hours, or until the meat is tender and shreds easily.

To shred and freeze the meat:

  • When the meat is done cooking, remove it from the cooking vessel and put onto a cutting board. Shred with two forks.
    Serve, store for about a week in the fridge, or freeze into individual-sized portions (typically 4-5 oz or about 1 cup of meat).