Shredded Beef – The Ultimate Recipe for Tender, Flavorful Meat
This slow-cooked shredded beef is rich, tender, and incredibly flavorful. Perfect for tacos, sandwiches, burritos, or meal prepping, this recipe uses simple ingredients to create juicy, fall-apart beef with minimal effort. Whether you cook it in a slow cooker, oven, or Instant Pot, this versatile dish is a must-try!
Equipment
- ✅ Slow cooker (Crockpot) or Instant Pot
- ✅ Large skillet (for searing)
- ✅ Tongs
- ✅ Cutting board
- ✅ Sharp knife
- ✅ Two forks (for shredding)
- ✅ Measuring cups and spoons
Ingredients
- For the Beef:
- 3 lbs chuck roast or brisket, short ribs, or flank steak
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder optional for spice
- 1 tablespoon olive oil for searing
- For the Cooking Liquid:
- 1 cup beef broth or water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar adds slight acidity to tenderize the meat
- 3 cloves garlic minced
- 1 small onion chopped
Instructions
- Prepare the Beef
- 1️⃣ Pat the beef dry with paper towels.
- 2️⃣ In a small bowl, mix salt, black pepper, garlic powder, onion powder, paprika, and chili powder.
- 3️⃣ Rub the seasoning all over the beef.
- Sear the Beef (Optional but Recommended)
- 🔥 Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- 🔥 Sear the beef for 2-3 minutes per side until browned.
- 🔥 Transfer the beef to a slow cooker or Instant Pot.
- Add Cooking Liquid & Cook
- Slow Cooker Method (Best for Deep Flavor):
- 🍲 Add beef broth, Worcestershire sauce, soy sauce, vinegar, garlic, and onions.
- 🍲 Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours until fork-tender.
- Instant Pot Method (Best for Quick Cooking):
- ⚡ Set to "Sauté" mode, add the broth mixture, and bring to a simmer.
- ⚡ Lock the lid, set to HIGH PRESSURE for 60-90 minutes, then natural release.
- Oven-Braised Method (Great for Large Batches):
- 🔥 Preheat oven to 300°F (150°C).
- 🔥 Place beef in a Dutch oven, add liquid, cover, and bake for 3-4 hours until tender.
- Shred the Beef
- 🍴 Remove beef from the pot and let it rest for 10 minutes.
- 🍴 Use two forks to pull the meat apart into strands.
- 🍴 Mix the shredded beef with some of the cooking juices for extra moisture.
- Serve & Enjoy
- ✅ Use in tacos, burritos, sandwiches, rice bowls, pasta, or salads!
- ✅ Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Notes
For extra flavor: Add cumin, oregano, or chili flakes to the seasoning.
For a smoky taste: Mix in liquid smoke or use smoked paprika.
If the beef isn’t shredding easily: Cook for an extra 30 minutes (it needs more time!).
For a smoky taste: Mix in liquid smoke or use smoked paprika.
If the beef isn’t shredding easily: Cook for an extra 30 minutes (it needs more time!).