Shredded Beef Recipe (Crock Pot or Instant Pot)

This Shredded Beef Recipe is a great filling for tacos, burritos, and taquitos, but there are many variations you can use to suit any flavor profile. Best of all, this dish cooks up easily in the slow cooker or instant pot leaving you hands-free to do other things.

Use this shredded beef in Beef Taquitos or add it to homemade Bean Tostadas. Whatever you choose, remember to top it with Easy 4-Ingredient Guacamole and homemade Pico de Gallo.

this …

Jump to:

• Why Make This
• Ingredients
• Step-by-Step Instructions
• FAQs
• Recipe Costs
• Ways to Save More
• Recommended Recipes
• Tell us what you think!
• Shredded Beef Filling

If I want to please my meat-eaters, then I don’t need much. Just a Chuck Roast.

Shredded Beef has long been a favorite in this house, devoured in so many ways, including but not limited to sandwiches, tacos, burrito bowls, enchiladas, taquitos, chili, soup, taco salad, and even on dirty fries.

It’s super good, super simple, and something to add to repertoire – STAT.

Why Make This

It’s super versatile. Shredded Beef is one of our favorite fillings for all sorts for sandwiches as well as Mexican dishes. You can include it in so many things, including homemade soup, stew, and chili. Not only that, I’ve included a myriad variations so you can mix up the flavor profile for a range of cuisines.

Shredded Beef is quick and easy to prep. Using either the instant pot or the crockpot you can get dinner prepped in a flash and then walk away.

It’s freezer-friendly. Don’t hesitate to buy an extra chuck roast. This recipe freezes beautifully, allowing you to make a double — or triple!– batch and save yourself some time later. This shredded beef tucked into enchiladas was one of my favorite postpartum meals from a friend when my second baby was born.

Ingredients

Here’s what you’ll need to make this easy shredded beef:

oil – You don’t need much, just enough to get a good sear on the beef cubes and to saute the aromatics. I use olive oil but you can use whatever your favorite cooking oil is.

beef chuck roast or chuck steak – The chuck is well-marbled and good for braising and shredding.

seasonings: salt, pepper, ground chile, and oregano – These are decidedly inspired by Mexican cuisine. See the variations for other options and flavor profiles. At the minimum, you need the salt and pepper.

onion – The onion basically melts into the meat mixture, adding flavor and a bit of texture. A brown or white onion is fine.

green onions – I like to stir in freshly chopped green onions at the end for a nice contrast of textures and a little bite from the onion, but this is optional.

chopped green chiles – These are also optional, but a great addition if you’re making Mexican cuisine.

Variations

This shredded beef recipe has a decidedly southwestern flavor profile with the chile and oregano. Feel free to switch it up by changing the herbs and spices you use, omitting the green chiles as appropriate. You can make so many different combinations!

• For BBQ, add barbecue sauce – delicious on sandwiches or atop mashed potatoes.
• For Italian, use Homemade Italian Seasoning Mix – great stirred into marinara sauce.
• For French/Swiss, use Herbes de Provence Blend – tasty on a baguette with Emmental cheese.
• For Mediterranean, use Greek Spice Blend – super good in a pita or lavash.
• For Indian, add hefty amount of garam masala – serve with rice and chana masala. 

Step-by-Step Instructions

There are two different ways to prep this shredded beef recipe: in the electric pressure cooker (Instant Pot) or in the slow cooker (Crock Pot).

Instant Pot Method

Here’s how to make Shredded Beef in the electric pressure cooker:

1. In the pot insert heat the oil until shimmering. Generously salt and pepper the chuck roast. Add the meat to the pan and brown well on each side. Remove the meat to a dish.

2. Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add the water.

3. Place the beef cubes back in the pan. Secure the cover and close the pressure valve. Set the pressure cooker to manual high pressure for 45 minutes. Release the pressure when the cycle ends. The meat will be tender and shred easily.

4. Transfer the meat to a serving dish and shred with a fork. Stir the green onions and chopped green chiles into the shredded beef. Adjust the seasonings and add some drippings to moisten, if desired. Serve in tacos, enchiladas, tostadas, and other recipes where you need a meaty filling.

Note about the drippings: These are packed with flavor! Save it for soup. Pour the juices into a container and chill it overnight. Remove the hardened fat and then use what’s left in soup. Making soup from leftovers is a great way to eat well and save money.

Crock Pot Method

To make shredded beef in the slow cooker, the method is fairly similar. Note: you’ll need less water for cooking in the slow cooker as the long cook time doesn’t need a lot of liquid.

1. In a large skillet heat the oil until shimmering. Generously salt and pepper the chuck roast. Add the meat to the pan and brown well on each side. Remove to the crock pot insert.
2. Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add a few tablespoons water. Transfer the onion mixture into the crockpot with the beef cubes and stir.
3. Cover the crock. Set the machine to LOW for 6-8 hours or HIGH for 4 to 6 hours. The meat will be tender and shred easily.
4. Transfer the meat to a serving dish and shred with a fork. Stir the green onions and chopped green chiles into the shredded beef. Adjust the seasonings and add some drippings to moisten, if desired. Serve in tacos, enchiladas, tostadas, and other recipes where you need a meaty filling.

Freezing Instructions

I will often buy chuck roast or chuck steak on sale and cook several at one time. Once the meat is fork tender, I shred it and package it for the freezer. Packed away in meal size packages, shredded beef makes for a quick supper protein.

If I can keep it away from the hungry wolves long enough to get it to the freezer….

FAQs

Recipe Costs

Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

• oil – $0.01
• chuck roast – $7.98
• spices – $0.15
• onion – $0.50
• scallions – $0.25
• green chiles – $0.50

While your final costs will vary depending on where and how you shop, you can expect to pay about $9.39 for a large batch of Shredded Beef filling, about $1.17/serving.

Ways to Save More

Shredded Beef is an economical dish when beef chuck goes on sale for less than $4 a pound. I stock up on roasts when I see them at the $3.99 rate or less so that I can make shredded beef whenever I want.

Recommended Recipes

This post was originally published on June 12, 2009. It has been updated for content and clarity.