• Certified Piedmontese

How to Make Shredded Beef


Shredded beef from chuck roast
Makes dinner easy peasy

Shredded beef doesn't take much thought, time, or energy, but one can last you through meals for a whole week! Life is simply easier with melt-in-your-mouth shredded beef ready to be heated up and added to a wide array of delicious recipes from appetizers to snacks. The individual strands of tender meat are also a great substitute for ground beef or cut up beef in wraps, quiche, and pasta.


Pro Tip: Sear Your Beef

Before slowly cooking and breaking down your roast into tender shredded beef, up the flavor ante by searing the meat! When you sear meat, you caramelize the natural sugars in the meat and brown the proteins, forming a rich brown crust on the surface of the meat that amplifies the savory flavor of the finished dish. This holds true for almost all beef recipes!


Simply heat oil in your skillet or pan on medium-high heat, and place minimally seasoned (a pinch of salt and pepper) beef into the pan. Make sure you brown it on all sides.



Shredded beef with nachos and tomatoes sprinkled with cheese
A simple snack

Ingredients

*(Serves 8)

4 lb of Beef

Certified Piedmontese roasts has great flavor and value, so a chuck roast, boneless roast beef, brisket, or even short ribs can be used for this recipe!

2 cups Beef broth or Chicken stock

1 tbsp garlic powder

2 tbsp of Worcestershire sauce

1 tbsp Kosher salt

1 tbsp pepper


*The measurements shown above are for 4lb of beef. Adjust the measurements as you see fit according to how much beef you're cooking.



Stovetop Method

No need for anything other than a stockpot! *For safety reasons, you'll need to be mindful and check on your stockpot from time to time to make sure your beef doesn't accidentally burn!

  1. Place your beef into the stockpot and add 1 cup beef broth or chicken stock for every 2 lb of beef.

  2. Add salt, pepper, garlic powder, and Worcestershire sauce into the pot.

  3. Cover and cook your beef for 4-6 hours on low heat, or until meat is completely tender.

  4. Remove beef from the stockpot and shred with two forks.

  5. Taste the gravy and add salt and pepper to adjust taste, if needed.

  6. Return shredded beef to the pot and warm on lowest heat for another 20 minutes.



Slow Cooker Method

The slow cooker method is the simplest hands-free method to make shredded beef. Adjust the measurements of the ingredients according to how much beef you have.

  1. Place your beef into the slow cooker and add 1 cup beef broth or chicken stock for every 2 lb of beef.

  2. Add 1 tbsp of salt, 1 tbsp of pepper, 1 tbsp of garlic powder, and 2 tbsp of Worcestershire sauce into the slow cooker.

  3. Cook your beef for 4-5 hours on High or 6-8 hours on Low.

  4. Remove beef from the slow cooker and shred with two forks.

  5. Taste the gravy and add salt and pepper to adjust taste, if needed.

  6. Return shredded beef to slow cooker and set on Warm for another hour.



Pressure Cooker Method

If you have a pressure cooker, you can use it to shorten the cooking time dramatically.

  1. Place your beef into the pressure cooker and add 1 cup beef broth or chicken stock for every 2 lb of beef.

  2. Add 1 tbsp of salt, 1 tbsp of pepper, 1 tbsp of garlic powder, and 2 tbsp of Worcestershire sauce into the pressure cooker.

  3. Pressure Cook for 45 minutes, then Natural Release for 15 minutes.

  4. Remove beef from the pressure cooker and shred with two forks.

  5. Taste the gravy and add salt and pepper to adjust taste, if needed.

  6. Return shredded beef to pressure cooker and set on keep Warm for another 30 minutes.



Once you make shredded beef, you can store it and the remaining gravy in an airtight container to whip up easy dinners for the rest of the week! Make sure you use a clean utensil to take out just enough shredded beef to be heated up in the microwave for the meal. The leftover shredded beef can last for one week in the refrigerator.


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