You can thank me later, but I’m about to make your life a whole heck of a lot easier and tastier with my Mediterranean Instant Pot Shredded Beef. This versatile recipe for shredded pot roast can be used in tacos, salads, sandwiches, wraps, potatoes, over rice or steamed veggies and anywhere else you need a boost of melt-in-your mouth, meaty goodness. 

When prepared as instructed, it’s Paleo, Keto, Whole 30, High Carb / Low Protein, Mediterranean and just a whole lot a of yum for any diet tribe. Oh, and perhaps the biggest perk – it can be made in an Instant Pot in just 20 minutes, a fraction of the time it takes to roast a beef in the oven. Read in to get the recipe and more details: 

The recipe is as simple as grabbing a 2 lb. chuck roast from the butcher, cutting up in big chunks, chopping some veggies, dumping it in a pressure cooker (Instant Pot) and pouring over a can of fire-roasted tomatoes and some seasonings.

After 20 minutes, the beef is tender enough to shred up with a fork or your fingers  — although I suggest letting it cool of for 10 minutes first.

Any leftovers can be portioned single-serve or family-style into freezer-safe containers for use later in busy-day recipes. And, I also skim of any fat (there won’t be much) and save the beef and veggie broth for soups later. I love to meal prep a double match and get ahead of the game with 16 servings of delicious shredded beef ready to enjoy any way I see fit. 

And, any way I see fit includes on a salad, on riced cauliflower (or real rice for my guys), in soups, with eggs, on “squachos, “ atop sweet potatoes . . a just by the spoonful.

A 3-ounce cooked serving has about 190 calories, 6.3g fat, 23.5g protein and is a good source of zinc, iron, vitamin b-12, vitamin A, vitamin C and more (full nutritional facts in recipe).

BTW, I will be sharing this recipe (on sweet potato) and sharing meal prep tips at Dallas Mania Aug. 24 – 26 — come by!

5 from 1 vote

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Mediterranean Instant Pot Shredded Beef

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Prepare moist, Mediterranean-seasoned beef tender enough to shred with a fork or fingers in just 20 minutes - that's a fraction of the time a traditional recipe takes! Use in tacos, on salads or to stuff potatoes.

Course: dinner

Cuisine: Greek, Mediterranean

Servings: 8 servings

Calories: 190 kcal

Ingredients

• 2 lb. beef chuck roast
• 1 teaspoon salt
• 1 cup chopped white onion
• ¾ cup chopped carrots
• ¾ cup chopped yellow bell pepper
• 14.5- oz. can fire roasted tomatoes
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon Italian seasoning blend
• ½ tablespoon dried red pepper

Instructions

1. ¾ cup chopped yellow bell pepper
2. 14.5-oz. can fire roasted tomatoes

3. 2 tablespoons red wine vinegar

4. 1 tablespoon minced garlic
5. 1 tablespoon Italian seasoning blend
6. Cut chuck roast into approximate 1 ½” chunks, trimming away any large pieces of fat (leave some to keep roast tender). Season with salt.
7. Place beef cubes in 6-quart pressure cooker (Instant Pot) and top with chopped onion, chopped carrots and chopped yellow bell pepper.

8. Open can of fire roasted tomatoes and stir in vinegar, garlic, Italian seasoning, and red pepper flakes. Pour this mixture (including juice) over the beef in pressure cooker.

9. Secure lid on pressure cooker and set vent to “sealed.” Program for 20 minutes on “high pressure” setting.
10. When timer goes off, use quick-release feature to release pressure; carefully remove lid. Let stand 5 to 10 minutes with lid off.
11. Use large fork to shred beef up into bite-sized pieces. Serve warm, as desired.

Recipe Notes