Everyday Shredded Beef (Instant Pot and Slow Cooker)

Everyday Shredded Beef (Instant Pot and Slow Cooker)  is simple, flavorful, and an easy-to-shred meat that’s absolutely perfect for any,  everyday use.

Everyday Shredded Beef #shreddedbeef #everydayshreddedbeef #mexicanrecipes

Everyday Shredded Beef

(Instant Pot and Slow Cooker)

Years ago, as I began learning how to cook, my culinary teachers (i.e., my mom and dad) began with the fundamentals. This included how to cook different styles of meat, including juicy, flavorful shredded beef.

Many of my favorite Mexican dishes, from flautas, to enchiladas, to burritos, to tacos are even more amazing when filled with this delicious meat.

My parents taught me how to make this tasty beef in the stovetop pressure cooker. In my version, this Everyday Shredded Beef can be made in both the Instant Pot and the slow cooker. Either cooking method yields a flavorful, easy-to-shred meat that’s absolutely perfect for any, everyday use.

Furthermore, the ingredients are extremely simple and healthy, therefore making this shredded beef Whole30 compliant.

Now, let me show you how easy it is to prepare so you can start enjoying it in your favorite dishes too!

How to Make Everyday Shredded Beef

(Instant Pot and Slow Cooker)

To begin, you will need a 4-6 pound chuck roast or round roast. Cut the meat into 4-5 equal size pieces.

Next, you will also need 1 3/4 cup of broth, either beef or chicken broth work. It might sound strange to use chicken broth with beef, but that’s what I typically use and it adds a great flavor.

If you are doing Whole30, just be sure to use a compliant broth.

You will also need:

  • 1 tablespoon of salt
  • 3 garlic cloves
  • 1/2 onion

Instant Pot Directions

Place the pieces of beef in the bottom of the pot. Add the rest of the ingredients over the meat.

Place the lid on the pot and move the valve to sealing. Set the time for 1 1/2 hours.

When the time is up, allow the pressure to naturally release for 15 minutes. Then, carefully quick release the remaining pressure.

Click here to learn some great basics about using an Instant Pot.

Remove the pieces of beef from the pot and let them cool slightly. Use two forks or your hands to shred all of the meat and remove any excess fat.

Use a large spoon to skim off the fat from the top of the cooking liquid. Mix 1 cup of the cooking liquid into the shredded beef.

Shredding beef with forks #shreddedbeef #everydayshreddedbeef #mexicanrecipes

Slow Cooker Directions

Place the pieces of beef in the slow cooker. Add the rest of the ingredients over the meat.

Place the lid on the pot and set the timer for 6-8 hours. In my experience, the slower the meat cooks in the slow cooker, then the more tender it is.

When the time is up, remove the pieces of beef from the pot and let them cool slightly. Use two forks or your hands to shred all of the meat and remove any excess fat.

Use a large spoon to skim off the fat from the top of the cooking liquid. Mix 1 cup of the cooking liquid into the shredded beef.

To Store Everyday Shredded Beef

To keep the meat from drying out, store in the reserved cooking liquid in an air-tight container. The meat will keep in the refrigerator for 2-3 days.

Using the Shredded Beef

A great way to use this shredded beef is in salpicón, a delicious Mexican chopped salad. Click here for the recipe.

Be sure to check back for other upcoming recipes using Everyday Shredded Beef, but feel free to use it in your favorite recipes that call for shredded beef. In the meantime, check out these other Instant Pot and Slow Cooker Recipes:

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

Everyday Shredded Beef #shreddedbeef #everydayshreddedbeef #mexicanrecipes

Everyday Shredded Beef #shreddedbeef #everydayshreddedbeef #mexicanrecipes
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Everyday Shredded Beef (Instant Pot and Slow Cooker)

Everyday Shredded Beef (Instant Pot and Slow Cooker)  is simple, flavorful, and an easy-to-shred meat that’s absolutely perfect for any everyday use.
Author Gemma from Everyday Latina

Ingredients

  • 4-6 lbs beef chuck roast or round roast
  • 1 3/4 cups beef or chicken broth (see notes)
  • 1 tbsp salt
  • 3 garlic cloves

Instructions

Instant Pot Directions

  • Cut the meat into 4-5 equal size pieces.
  • Place the pieces of beef in the bottom of the pot. Add the rest of the ingredients over the meat.
  • Place the lid on the pot and move the valve to sealing. Set the time for 1 1/2 hours.
  • When the time is up, allow the pressure to naturally release for 15 minutes. Then, carefully quick release the remaining pressure.
  • Remove the beef from the pot and allow to cool slightly. Use two forks or your hands to shred the meat and remove any excess fat.
  • Use a large spoon to skim off the fat from the top of the cooking liquid. Mix 1 cup of the cooking liquid into the shredded beef.

Slow Cooker Directions

  • Cut the meat into 4-5 equal size pieces.
  • Place the pieces of beef in the slow cooker. Add the rest of the ingredients over the meat.
  • Place the lid on the pot and set the timer for 6-8 hours.
  • When the time is up, remove the beef from the pot and allow to cool slightly. Use two forks or your hands to shred the meat and remove any excess fat.
  • Use a large spoon to skim off the fat from the top of the cooking liquid. Mix 1 cup of the cooking liquid into the shredded beef.

Notes

  • Either beef or chicken broth work. It might sound strange to use chicken broth with beef, but that’s what I typically use and it adds a great flavor.
  • Use a Whole30 compliant broth if you are doing Whole30.
  • To keep the meat from drying out, store in the reserved cooking liquid in an air-tight container.
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5 Comments to “Everyday Shredded Beef (Instant Pot and Slow Cooker)”

  1. Ana

    Hi there! Can’t wait to try this to make your Salpicón. I have one question though, I believe you didn’t specify but for the Instant Pot, is it setting it for 1.5hrs on pressure cook& high pressure? Or do you use another setting? In advance, thank you and thank you for sharing your recipes 🙂

    Reply

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