Shredded Beef

I recently discovered that Dana and I received a pressure cooker for our wedding.  I know it has been a couple of years since we received the gift, but it was awesome!  It was like discovering a $5 bill in the dryer.  I was so happy.  So I decided to try my hand at making some shredded beef.  It is noted that this recipe can be made in a heavy lid dutch oven.  See alternate instructions in the recipe notes below.

Shredded Beef

Trim off the excess fat from the roast.  Then season with salt and pepper.

Heat up the pressure cooker base or a dutch oven over medium/high heat.  Add two tablespoons of olive oil and then add the roast.  Brown the roast on all sides.

Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.

Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes.  If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.

After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding.  Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.

Use two forks to shred the meat.

After you shred the meat, slowly ladle the reduced liquid back over the meat.  Adding as much liquid as you would like.

I prefer about 1/4 cup of liquid per 3/4 cup of meat.

Serve the meat on a bun or as is with a side of mashed potatoes.

Rex

Pressure Cooker Shredded Beef

Shredded beef is as good as beef gets.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Entree

Cuisine: American

Calories: 379

Ingredients Method

Ingredients

  

• 2-3 lb sirloin roast
• 15 oz can beef broth
• 8 oz can tomato paste
• 1/2 cup red wine
• 1 tbs garlic minced
• 1 tsp beef base
• 1 tsp thyme
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Trim off the excess fat from the roast. Then season with salt and pepper.
2. Heat up the pressure cooker base or a dutch oven over medium/high heat. Add two tablespoons of olive oil and then add the roast. Brown the roast on all sides.
3. Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.
4. Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes. If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.
5. After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding. Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.
6. After you shred the meat, slowly ladle the reduced liquid back over the meat. Adding as much liquid as you would like. I prefer about 1/4 cup of liquid per 3/4 cup of meat.
7. Serve the meat on a bun or as is with a side of mashed potatoes.

This was one of our favorite meals.  Not only did it take about 1 hour to make, it was delicious.  Plus we have leftovers for lunch tomorrow.  I can not wait for a shredded beef sandwich.  I still can’t believe that I forgot that we had a pressure cooker.  It is awesome!  I am going to have to start using it more.  The food is quick, fast, delicious and uses a single pot.  I am sold on using pressure cookers.