Meal Prep Shredded Beef
Delicious, tender shredded roast beef!
Servings: 8.5
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.
Notes
Search both Myfitnesspal or Macrosfirst apps for, “Stay Fit Mom Shredded Beef" to log in your food diary.
I prefer using the pressure cooker for all my shredded meat recipes because it seems to be almost fool proof. However, instructions for using a slow cooker or the stovetop are in the post above.
Nutrition
Serving: 4oz | Calories: 219kcal | Protein: 36.8g | Fat: 8.2g