Meal Prep Shredded Beef
on Jun 13, 2024, Updated Sep 11, 2025
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Who doesn’t love shredded beef? I know I do! This Meal Prep Shredded Beef recipe is SO good! It is also super versatile and can be used in a variety of ways. You can make a batch of this shredded beef and use it in different recipes all week long! It is delicious in tacos, enchiladas, beef stroganoff, and more!
NUTRITIONAL INFORMATION / MACROS
Makes 8.5 servings
Serving size: 4 oz.
219 cals
36.8p / 0c / 8.2f
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Ingredients
- Beef roast
- Olive or avocado oil spray
- Salt
- Pepper
- Garlic powder
- Onion powder
- Chili powder
- Vinegar
- Beef broth (or water)
Deglaze Your Instant Pot
This recipe requires you “deglaze your pot” which simply means to pour liquid into the pot to help loosen the burned, tasty bits left over that can add depth and extra flavor to your broth. To do this, simply use the cooking vinegar to remove any excess burnt spices and oil from the bottom of your instant pot after searing your meat to prevent a burn error code. After searing the meat, turn off your pot and add the vinegar. Let cook 30-60 seconds in the hot pot before adding the water or broth and scraping the bottom of the pot with a flat wooden spatula.
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Meal Prep Supplies Used
Instant Pot--I have the 8 quart and I love it! I use it regularly to cook meat, soups, boil eggs, make rice, etc.!
I even have a blog post about why you need one of these handy kitchen appliances in your life! You can read all about it here!
Slow Cooker Method
- Prep the beef: Dice roast into 1.5″ chunks. Coat with oil.
- Season: Mix all seasonings in a small bowl, then rub evenly over beef.
- Sear (optional but recommended): Heat a large skillet over medium-high. Sear beef on all sides, about 3 minutes per side.
- Deglaze: After searing, pour vinegar into the skillet, scraping up any browned bits, then add broth.
- Cook: Transfer beef and liquid to a slow cooker. Cook on low 6–8 hours or high 4–5 hours, until beef is tender.
- Shred & serve: Shred beef with two forks and stir to coat.
Stovetop Method
- Prep the beef: Dice roast into 1.5″ chunks. Coat with oil.
- Season: Mix all seasonings and rub over beef.
- Sear: Heat a large Dutch oven over medium-high heat. Sear beef on all sides, about 3 minutes per side.
- Deglaze: Add vinegar to the pot, scrape bottom, then pour in broth.
- Simmer: Cover and cook on low heat for 2.5–3 hours, stirring occasionally, until beef is fork-tender. Add a splash of broth or water if needed to keep liquid from drying out.
- Shred & serve: Shred beef right in the pot with all the juices and serve.
Storing & Reheating
You can store your Meal Prep Shredded Beef in an airtight container in the fridge for up to 5 days. You can also freeze it to use at another time if you need to.
When you’re ready to use your shredded beef again, you can pop it in the microwave or I prefer to put it in a pan with a little bit of water or beef broth and warm it up that way!
More SFM Instant Pot Recipes
- Instant Pot Chicken Fried Rice
- French Dip Sandwiches
- Pinto Beans
- Cream Cheese Chicken Chili – This is probably what I make in my Instant pot most.
- Greek Shredded Chicken
- Sesame Orange Chicken
- Shredded Pork Roast– I make this all the time to use in other recipes. Tacos, mac & cheese, enchiladas, sandwiches, etc.
- Coconut Chicken Curry
- Lemon Chicken Orzo Soup
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Meal Prep Shredded Beef
Equipment
Ingredients
- 3 pound beef roast, chuck, tip, or any lean beef roast around 5-8g fat per 4 ounce serving
- 1 tablespoon olive or avocado oil, 14g of spray
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons vinegar
- 1 cup beef broth, or water
Instructions
- Dice up the roast into 1 & 1/2″ chunks. Coat pieces with the oil.
- Mix all seasonings in a small bowl well. Rub over all the roast pieces.
- Heat up a pan or Instant Pot (sauté mode). Begin searing the meat on all sides, about 3 minutes per side. Remove from pan or pot and set aside. Deglaze the pan or pot with the vinegar. Add the broth and make sure nothing is left stuck to the bottom of the pot.
- Add all the meat back into the Instant Pot or in a slow cooker along with the broth. Pressure cook on high 40 minutes and quick or naturally release the pressure when finished. If using a slow cooker, cook on low 6-8 hours.
- Remove beef from pot once cooked and shred. Reserve 1 cup of the juices from the pot to pour over the shredded beef.
- Let cool and store in the refrigerator up to 5 days.
Amazing and a really great base for tacos, stroganoff, pot pie and much more. I have changed up some of the chili spice and use a combo of jalapeno and new mexican mild red (purchased from savory spice) instead of the traditional chili powder to add a different flavor profile. The basic spices are great too.
I don’t have an instapot. Any recommendations on how to make this in the oven or stovetop?
Hi Claudia, You can put this in the slow cooker as well. I just updated the post with instructions for both the slow cooker and the stovetop.
What type of vinegar do you use for the deglazing? White, apple cider, something else? Thanks!
Hi Megan, I usually use apple cider vinegar just because I always have it on hand. White works too.
I usually don’t even really like beef, I eat it because it’s good for you but this is AMAZING. I would choose this over a steakhouse in a heartbeat. I’ve made it twice and don’t change a thing. I got a good cut of beef and I definitely think it’s worth it.
Probably some of the best shredded beef I’ve had! Mt kids couldn’t get over how good it was! Cooking a roast isn’t new to me—but this flavor was awesome!!! We used it in tacos tonight and it will be a frequent request for shredded beef!!
Love love love this! My husband couldn’t stop sneaking little bits as it cooled. I see this being a regular request.
Do you have other recipes that you use this with? I saw the beef stroganoff, but hoped there were more.
Hi Judy! This is actually a recipe from Meal Prep Recipes Volume 2. There are a few more recipes in there that call for the shredded beef. Enchiladas and chili fries.
Krista, this recipe is great. Love all your recipes. Can you give the deets in the beef stroganoff recipe you recommend with this beef?? Please and TY.
Hi Julie! Thank you. This beef recipe comes from my newest meal prep cookbook. There are multiple recipes you can use the beef in, including the stroganoff. You can view the cookbook and all recipes included in the images here: https://stay-fit-mom.myshopify.com/collections/cookbooks/products/meal-prep-recipes-volume-2-digital-download
I wish I would’ve tried this recipe sooner. It’s a 10 out of 10. I did it in the instant pot and it will definitely be on repeat. My whole family loved it.
10/10!🙌🏻 I’m glad you have this one to make on repeat now!! Thanks for the review!