Close your eyes and imagine the taste of fall apart tender beef in a flavor packed broth infused with Italian herbs and spices.
Are you drooling yet?
This Italian Shredded Beef Recipe is as delicious as it is easy. Pop a chuck roast in the pressure cooker with some beef stock and herbs. And in less than an hour you will have flavorful juicy beef goodness.
Have you ever been to an Italian deli and had a shredded beef sandwich that is just dripping with flavorful juice?
This recipe is about as close as you are going to get to that flavor at home.
I found this recipe years ago on All Recipes. The original recipe was made with prepackaged mixes and cooked for hours in the slow cooker. I freshened it up a little with actual herbs and spices and cooked in the Instant Pot for 40 minutes.
Another bonus to this recipe is the price. Chuck roast is a cheaper cut of beef and helps make this tender, juicy and flavorful. The pressure cooker
Making Italian Shredded Beef in a Slow Cooker
Use a slow cooker instead of the pressure cooker if you prefer.
To make it in a 5-6 quart crock pot: start by melting the fat in a skillet then brown the meat. Use a little beef stock to loosen the brown bits in the skillet. Put everything in the crock and cook on low about 8 hours, 4-5 hours on high.
How to Serve Italian Shredded Beef
Italian Shredded Beef is traditionally served on a crusty roll with peppers like pepperoncini or some giardiniera. Add some of the juices on top of the beef, and maybe some extra on the side for dipping. Top it with provolone cheese slices if desired.
Or you could serve it on rice or pasta or polenta.
Toss it in a salad, or serve on cauliflower rice or with zoodles (zucchini noodles).
I've served the leftovers on top of French fries with some melted provolone on top. It would also make a great topping for baked potatoes.
More Beef Recipes from #OurFamilyTable
Beef is a wonderfully versatile protein that can be served in everything from burgers to stir fries to a succulent roast. Get some beefed up inspiration from some of my favorite bloggers:
Beef is What's for Dinner
- Bacon Wrapped Meatballs from Hezzi-D's Recipe Box
- Chimichurri Burger from Art of Natural Living
- Hot Pepper Beef Stir-Fry from Karen's Kitchen Stories
- Korean BBQ Beef Stir-Fry from A Kitchen Hoor's Adventures
- Teriyaki Steak Stir-Fry from Palatable Pastime
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
Ingredients
- 2Β½ - 3 pound beef chuck roast
- 2 cups beef broth
- 2 tablespoons dried oregano leaves
- 2 tablespoons dried parsley leaves
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried basil leaves
- 1 teaspoon dried celery leaves
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1-2 whole bay leaves
Instructions
- Trim a tablespoon or so of fat from the roast and chop into bits. Place in the pressure cooker and melt over medium heat (SautΓ© mode in electric models).
- Brown the roast on all sides, a few minutes a side.
- Add remaining ingredients to pressure cooker and stir.
- Seal pressure cooker and cook at high pressure for 40 minutes. Let pressure release naturally.
- Remove beef from pot and place on a cutting board or plate. Shred with two forks. Place beef back into the juices.
- Serve beef with a few tablespoons of juice on sandwich rolls with your choice of toppings: pepperoncini, giardiniera, provolone cheese, cheddar cheese, onions, lettuce, tomatoes, etc. You can also serve the juice on the side for dipping.
Sound fabulous? Share it!
Marilyn
Thank you for hosting! This is what I featured the week of 10-5-to 10-9-2020 on my blog. On Tuesday was Paleo Banana Bread. Wednesday was Cranberry Cream Cheese Loaf. Thursday was Apple Cider Donut No Bake Cheesecake. And winding up this week was Pork Loin With a Baked Apple Sauce. Enjoy!
Albertina
Absolutely delicious it was perfect according to my taste. I will make this again!
Christie
We used to pressure cook beef the old way. With the weight and a spoon. I'm so glad they have electric ones now so I can make this delicious sandwich without fear of blowing up the kitchen.