Top Recommended Cuts

• Chuck Roast: The gold standard for shredded beef recipes. This cut from the shoulder has excellent marbling and becomes incredibly tender when cooked low and slow.
• Brisket: With its rich flavor and good fat content, brisket shreds beautifully after proper cooking.
• Round Roast: A leaner option that still works well, especially when you want less fat in your final dish.
• Flank Steak: Though leaner, it shreds nicely along its natural grain when not overcooked.

Ingredients

• 2 lbs chuck roast, cut into 3-inch chunks
• 1 tablespoon olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste
• Corn tortillas and toppings (cilantro, onion, lime)

Instructions

1. Season beef chunks with salt and pepper. Heat oil in Instant Pot on Sauté mode.
2. Brown beef on all sides, about 2 minutes per side. Remove and set aside.
3. Add onion to pot and sauté until translucent, about 3 minutes. Add garlic and cook 30 seconds.
4. Add chili powder, cumin, and oregano, stirring for 1 minute until fragrant.
5. Return beef to pot. Add broth, tomato paste, and vinegar.
6. Seal Instant Pot and cook on High Pressure for 45 minutes. Allow 10-minute natural release.
7. Shred beef using two forks and mix with the cooking liquid.
8. Serve in warm tortillas with your favorite toppings.

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• 1/3 cup soy sauce (low sodium)
• 3 tablespoons brown sugar
• 2 tablespoons sesame oil
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 Asian pear, grated (or apple as substitute)
• 2 tablespoons gochujang (Korean chili paste)
• 1 onion, sliced
• 2 tablespoons rice vinegar
• Cooked rice, sliced cucumbers, carrots for serving
• Sesame seeds and green onions for garnish

Instructions

1. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, gochujang, and rice vinegar.
2. Place beef chunks and sliced onion in slow cooker. Pour sauce mixture over beef.
3. Cook on high for 4 hours or low for 7-8 hours until beef is tender.
4. Remove beef and shred with two forks. Return to slow cooker and mix with sauce.
5. Serve over rice with fresh vegetables, garnished with sesame seeds and green onions.

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Pappardelle or tagliatelle pasta for serving
• Fresh basil and grated Parmesan for garnish

Instructions

1. Season beef chunks with salt and pepper. Set Instant Pot to Sauté and heat olive oil.
2. Brown beef in batches, about 2 minutes per side. Remove and set aside.
3. Add onion, carrots, and celery to pot. Sauté until softened, about 5 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Pour in red wine, scraping up any browned bits from the bottom of the pot.
6. Add crushed tomatoes, tomato paste, bay leaves, oregano, and thyme. Return beef to pot.
7. Seal Instant Pot and cook on High Pressure for 45 minutes, followed by 10-minute natural release.
8. Remove beef, shred with forks, and return to sauce. Discard bay leaves.
9. Serve over cooked pasta, garnished with fresh basil and Parmesan.

Ingredients

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup beef broth
• 1 cup barbecue sauce, plus more for serving
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon mustard powder
• Salt and black pepper to taste
• Brioche buns for serving
• Coleslaw for topping (optional)

Instructions

1. Season beef with salt and pepper. Set Instant Pot to Sauté and heat olive oil.
2. Brown beef on all sides, about 3 minutes per side. Remove and set aside.
3. Add onion to pot and sauté until softened, about 3 minutes. Add garlic and cook for 30 seconds.
4. Add beef broth, scraping up any browned bits from the bottom of the pot.
5. In a bowl, mix barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, and mustard powder.
6. Return beef to pot and pour sauce mixture over it.
7. Seal Instant Pot and cook on High Pressure for 50 minutes, followed by 10-minute natural release.
8. Remove beef and shred with two forks. Return to pot and mix with sauce.
9. Serve on toasted brioche buns, topped with additional barbecue sauce and coleslaw if desired.

Ingredients

• 2 cups pre-cooked shredded beef
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 carrot, julienned
• 1 cup snap peas
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• Red pepper flakes to taste
• Sliced green onions and sesame seeds for garnish
• Cooked rice for serving

Instructions

1. In a small bowl, combine soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey to make the sauce.
2. Heat vegetable oil in a large wok or skillet over high heat.
3. Add broccoli and carrots, stir-frying for 2 minutes.
4. Add bell peppers and snap peas, stir-frying for another 2 minutes.
5. Add garlic and ginger, cooking for 30 seconds until fragrant.
6. Add pre-cooked shredded beef and sauce mixture. Toss to combine and heat through, about 2 minutes.
7. Sprinkle with red pepper flakes if desired.
8. Garnish with sliced green onions and sesame seeds.
9. Serve immediately over hot rice.

Refrigerator Storage

• Cool Completely: Allow shredded beef to cool to room temperature before refrigerating (but don’t leave out longer than 2 hours).
• Store with Juices: Always refrigerate shredded beef in its cooking liquid to maintain moisture.
• Airtight Container: Use glass containers with tight-fitting lids for best results.
• Shelf Life: Properly stored shredded beef will last 3-4 days in the refrigerator.
• Reheating: Gently warm on stovetop with a splash of beef broth or in microwave on medium power.

Freezer Storage

• Portion Control: Freeze in meal-sized portions for easy thawing.
• Freezer Bags: Remove excess air and lay flat for efficient storage.
• Label Clearly: Mark with contents and date—shredded beef freezes well for up to 3 months.
• Thawing: Thaw overnight in refrigerator for best texture.
• Freezer to Table: Add frozen shredded beef directly to soups and stews without thawing.