Shredded Beef

I recently discovered that Dana and I received a pressure cooker for our wedding.  I know it has been a couple of years since we received the gift, but it was awesome!  It was like discovering a $5 bill in the dryer.  I was so happy.  So I decided to try my hand at making some shredded beef.  It is noted that this recipe can be made in a heavy lid dutch oven.  See alternate instructions in the recipe notes below.

Shredded Beef

Trim off the excess fat from the roast.  Then season with salt and pepper.

Season the meat

Heat up the pressure cooker base or a dutch oven over medium/high heat.  Add two tablespoons of olive oil and then add the roast.  Brown the roast on all sides.

Brown the meat

Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.

Add the liquid and seasonings

Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes.  If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.

Cook under pressure

After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding.  Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.

Remove the meat

Use two forks to shred the meat.

Shred the meat

After you shred the meat, slowly ladle the reduced liquid back over the meat.  Adding as much liquid as you would like.

Add the liquid to the meat

I prefer about 1/4 cup of liquid per 3/4 cup of meat.

Shredded Beef

Serve the meat on a bun or as is with a side of mashed potatoes.

Pressure Cooked Shredded Beef
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Shredded beef is as good as beef gets.
Course: Entree
Cuisine: American
Servings: 6
Calories: 379 kcal
Author: Rex
Ingredients
  • 2-3 lb sirloin roast
  • 15 oz can beef broth
  • 8 oz can tomato paste
  • 1/2 cup red wine
  • 1 tbs garlic minced
  • 1 tsp beef base
  • 1 tsp thyme
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Instructions
  1. Trim off the excess fat from the roast. Then season with salt and pepper.
  2. Heat up the pressure cooker base or a dutch oven over medium/high heat. Add two tablespoons of olive oil and then add the roast. Brown the roast on all sides.
  3. Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.
  4. Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes. If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.
  5. After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding. Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.
  6. After you shred the meat, slowly ladle the reduced liquid back over the meat. Adding as much liquid as you would like. I prefer about 1/4 cup of liquid per 3/4 cup of meat.
  7. Serve the meat on a bun or as is with a side of mashed potatoes.

This was one of our favorite meals.  Not only did it take about 1 hour to make, it was delicious.  Plus we have leftovers for lunch tomorrow.  I can not wait for a shredded beef sandwich.  I still can’t believe that I forgot that we had a pressure cooker.  It is awesome!  I am going to have to start using it more.  The food is quick, fast, delicious and uses a single pot.  I am sold on using pressure cookers.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

5 Comments

  1. nibblemethis Reply

    I forget I have certain appliances too. We have a very nice fondue pot that I have been meaning to finally use for "hot pot" or a dish like that. Your beef looks so delicious in that final shot. Can't believe what a difference the pressure cooker made for time.

    • Chris – I couldn't believe the time difference either. It says you can cook carrots to perfectly soft in one minute. Although, the time does not start till the cooker reaches pressure. But heck, 1 minute is pretty sweet.

  2. Julian Butyniec Reply

    Do you have a printer friendly version of your great recipe for " How to grill Lobster Tails?"

  3. TomCruised Reply

    The instructions for making this roasted beef items are simple. Even an amateur in cooking can make this delicious food easily. There is not even a single complicated step to make these items. I am sure that everyone will love having this.

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