4 Ingredient Shredded Beef

Kerri Jablonski

This shredded beef recipe is the perfect start to many of your cozy fall cooking recipes. You can make it in about an hour, which means more time with family and friends

5 from 6 votes

Print Recipe

Prep Time 5

Cook Time 1

Course Main Course

Cuisine American

Ingredients

3-4 lb of Open Nature® chuck roast
1 teaspoon kosher salt
2 tablespoon O Organics® olive oil
2 ½ cups O Organics® beef broth

Instructions

Cut the roast into 4 -6 even pieces and rub all sides with salt.
Set your multi-cooker (Instant Pot) to the Sauté setting and heat olive oil in the pot for about 10 minutes.
Add the pieces of roast to the multi-cooker and brown on all sides, turning with tongs, about 10 minutes.
Press Cancel to end the Sauté and pour the broth over the beef. Close the lid and make sure the pressure-release valve is closed.
Cook at high pressure on Manual for 50 minutes, then let it sit for 10-15 minutes to allow the for a natural release of the pressure.
Using tongs, transfer the roast to a cutting board, and shred the meat with 2 forks, then put it back in the multi-cooker to keep it warm.

Notes

Now that you've made your shredded beef you can enjoy it in many different ways. Uses for shredded beef include cheesesteak sandwiches, tacos, burrito bowls, wraps, salads and more!

Keyword comfort food, instant pot, multi-cooker