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.
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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.
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.
- 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.
- 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.
- 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.
- 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
Yes you absolutely can! Just make sure to allow it to cool completely before you place the filling in an airtight container or freezer plastic bag. And don’t forget to label it as well!
No, carnitas only refers to a braised pork filling that is chopped and shredded, used in Mexican cooking. Ropa vieja refers to shredded beef.
Chuck is ideal for shredded beef since its widely available and often goes on sale. You can also use a rump roast or flank steak.
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
Shredded Beef Filling
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 lb boneless, beef chuck roast
- salt
- black pepper
- 1 onion chopped
- 1 tablespoon chile powder or ground chile
- 1 teaspoon dried oregano
- water
- 3 green onion chopped
- 1 4-ounce can green chiles (chopped)
Instructions
Instant Pot Instructions
- 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.
- 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 1 cup water.
- 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.
- 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.
Crock Pot Instructions
- 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.
- 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.
- 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.
- 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
- To freeze: Wrap, label, and chill the shredded beef completely before freezing. To serve: thaw and reheat.
Notes
- 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, use Herbes de Provence Blend – tasty on a baguette with emmentale cheese.
- For Mediterranean, use Greek Spice Blend – super good in a pita.
- For Indian, add hefty amount of garam masala – serve with rice and chana masala.
Nutrition
This post was originally published on June 12, 2009. It has been updated for content and clarity.
Monique Cox
I’m concerned about the little amount of water you’re adding. I’m afraid that it would burn my roast. It’s really only 3 tablespoons of water?
Jessica Fisher
I promise it will be fine. I sometimes don’t add any water. But, it if makes you feel better, go ahead and add 1/2 cup.
Janelle
Would this be a good recipe for chimichangas? I really want to make some but am having a hard time finding a good recipe for the meat.
Jessica Fisher
Yes, this would be great!
Alexan Mor
Can you do it on high for 4 hours instead? Or will the beef be too tough?
Jessica Fisher
I would do it on low if you want to leave it longer.
Sue
Just one question: how much does this make? 4 cups of shredded beef? 8 servings of enchilada filling? I’m trying to figure out how much I can do with it once I make it. Thanks!
Jessica Fisher
It’s really going to depend on the fat content of the meat. Sometimes I have it where it cooks down quite a bit. I’d estimate about 6 to 8 cups of filling, usually enough for 2 pans of enchiladas.
Jeremy
Yeah, my wife just told me I need to work on my reading comprehension. haha oops! I need more coffee. Sorry about that!
Jessica Fisher
No worries!
Jeremy
Is there a way to do this in a slow cooker? Does it need to be done differently aside from transferring?
Jessica Fisher
Do you mean not browning it in the skillet? You can skip the browning, it just won’t have the same depth of flavor and texture.
Jeremy
No, I was just wondering if I could transfer it and cook in a slow cooker with no problems and if I would need to do anything different if I did. Thanks for the quick reply!
Jessica Fisher
This is a slow cooker recipe. (I used the term crockpot, but that is a brand name of slow cooker). I guess that is what confused me about your question.
Nikki
I must say how excited I am that you use chuck roast in so many ways besides traditional roast. We process our own cows for meat so we always have lots of roast BUT my family is not a big fan of roast, carrots and potatoes. I use chuck roast and slice it thinly for taco salad and for Mongolian beef. Both are big hits with my crew. But I don’t like making the same thing over and over. You have given me lots of ideas! Thank you 🙂 I will be a frequent visitor of your site for now on!!
Jessica Fisher
Yay!
mollie romero
would be nice to list how many pounds are used for how many fajitas or how many X amound of lbs. serve approx. X amount of people
Jessica
The yield is going to depend on the size of roast you use, whether it’s bone-in or boneless, how much fat, etc. One large, boneless, 4-5 pound roast should yield about 8 cups of filling. That’s just a guesstimate
katie
Could I suggest, tossing it into a stand Mixer with paddle, instead of forks or tongs. A few minutes “mixing”, will save a great amount of time shredding…
Jessica
You know, when I’ve tried that, I didn’t care for the texture. Some of the meat was a little too squashed. You don’t have that problem?
Bethany
This recipe rocks! I just used it to turn two slightly freezer burned roasts into 4 meals worth of totally tasty meat. Thank you!
Kayla
Finally made a roast last night that actually shredded….after being married 3 years! Every time I made roasts they are so tough! I found this post, threw a roast in the crockpot overnight, and this morning it was SO moist and tender! Thanks so much! 🙂 Now, I have 6 roasts in my freezer to cook up before our 1/4 cow comes in November! 🙂
Wendy Komindo
I make bbq beef all the time in my crock pot but when I get ready to pull the beef apart I use my hand mixer. It takes seconds to do especially with a large batch.
Sherri Kight
I’ve never thought to use a mixer. Great idea.