Shredded Beef

Growing up, I only remember our family really going out to eat once a year when my parents got their income tax return. It was a treat the whole family looked forward to. We would go to a nice, sit down Mexican restaurant and I alway got the same thing, ever single year, it was a shredded beef taco salad. You know the kind with the large, fried flour tortilla bowl? It was full of seasoned shredded beef, from scratch refried beans, rice, cheese, lettuce and all the toppings. It was an exciting and enjoyable experience with our parents and siblings. Since then, shredded beef has always been my protein of choice in Mexican food. I created this recipe so we can have my favorite Mexican dishes at home and this shredded beef is DELISH! It is packed with flavor and is super moist and tender. I recently made this for my mother’s birthday fiesta for 40+ people. It was a huge hit. It was ALL gone and I had many requests for the recipe. I have created the recipe to be cooked 3 different ways: in the oven, in a slow cooker, or in an Instant Pot. I have used all 3 methods and they each worked perfectly!

Just a few ingredients are needed for this super fast and simple dish.

Make in an Instant Pot,

a slow cooker,

or a dutch oven roasting pan in the oven.

You can see the Instant Pot button for Meat/Stew is on.

All done and ready to shred.

Lift the meat out of the pot, shred the meat, discard the bay leaf and then place the shredded beef back into the seasoned juices and keep warm until serving or place in a refrigerator and use within the next 3 days. This is a great recipe to make ahead of time.

Seriously, how scrumptious do these tacos look?!

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This shredded beef is full of flavor and is perfection in tacos, enchiladas, burritos, taco salads and more. It is a super easy recipe, just add the ingredients and hours later is falls apart and is ready to go.
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Passive Time 6 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Passive Time 6 hours
Servings
people
Ingredients
Instructions
  1. Place roast in deep dutch oven roasting pan, in a crock pot or in an Instant Pot electric pressure cooker.
  2. Add the remaining ingredients to the pot.
  3. If using a dutch oven, preheat the oven to 300 degrees and roast, covered for 5-6 hours, or until it falls apart and shreds easily. If using a crock pot, cover and turn on high for 5-6 hours. If using an Instant Pot, close the lid to seal and press the Meat/Stew button. After it is done, let it keep warm for 10 minutes then let the steam release and open when the pin drops and it is safe to open.
  4. Shred the meat with two forks and serve with your favorite Mexican fixings or use the meat to make enchiladas, burritos, etc.
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