• Pomegranate Habanero Shredded Beef Recipe

    Pomegranate Habanero Shredded Beef is one of my all-time favorite recipes, and it’s stupid-easy to make!

    Pomegranate Habanero Shredded Beef | stupideasypaleo.com

    The flavors of fall always inspire me. Roasted root vegetables, soups and stews, and slow-cooked roasts are highlights, meant to warm you up on a cold day.

    Pomegranates are coming into season now, so I decided to make a beef roast with the juice – for a bit of sweetness – and balanced it out with some heat from the habanero pepper. (I get the juice with no added sugar.)

    Customize to how spicy you like it. If you want it hotter, leave in the seeds or use jalapeño pepper instead. Or, you can leave the pepper out completely.

    Pomegranate Habanero Shredded Beef | stupideasypaleo.com

    I used my Dutch oven, but I’m sure you could make it in the slow cooker…I just haven’t tested it yet! Be sure to use a cut of beef roast with enough fat so it turns out tender and not dry.

    In December 2016, I created an Instant Pot adaptation of this Pomegranate Habanero Shredded Beef.

    You can find those instructions below the original.

    Pomegranate Habanero Shredded Beef Recipe

    Preparation 15 mins 2017-03-29T00:15:00+00:00
    Cook Time 3 hours 15 mins 2017-03-29T03:15:00+00:00
    Serves 4     adjust servings

    Ingredients

    Instructions

    1. Preheat the oven to 325°F (163°C). Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.
    2. Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.
    3. Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven.
    4. Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It’s great served over roasted sweet potatoes. Bonus points for serving with a drizzle of pomegranate reduction. To make that, pour ½ cup pomegranate juice into a small pot. Bring to a boil then reduce to a simmer until the juice has reduced by about half and coats the back of a spoon. Just keep an eye on it because it can burn quite easily. If you’re on Whole30 I would avoid the reduction because of sugar content.

    by

    Pomegranate Habanero Shredded Beef | stupideasypaleo.com

    Instant Pot Pomegranate Habanero Shredded Beef Recipe

    Preparation 5 mins 2017-03-29T00:05:00+00:00
    Cook Time 85 mins 2017-03-29T01:25:00+00:00
    Serves 4     adjust servings

    This is an adaptation of the original recipe for the Instant Pot.

    Ingredients

    • 1 tbsp ghee (or fat of choice)
    • 3 lb beef chuck roast
    • 2 tsp sea salt
    • 1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
    • 1 cup pomegranate juice
    • Sea salt and black pepper, to taste

    Instructions

    1. Add the ghee to the bottom of the Instant Pot insert, and set it to Sauté. Heat the fat until it’s shimmering.
    2. Pat the chuck roast dry with paper towel, and sprinkle it with salt. Place the roast into the Instant Pot, and sear on each side for a few minutes until it’s nicely browned. (Alternatively, you can sear the meat in a cast iron skillet then deglaze with half the juice…then move the meat and the rest of the juice to the Instant Pot. I find the Instant Pot isn’t super great at browning meat.)
    3. Turn off the Sauté function and add the pomegranate juice and habanero pepper. Lock the lid on the Instant Pot. Press the Manual button and set the timer for 60 minutes.
    4. When the time is finished, do not quick release the steam. Let the pressure release naturally by waiting at least 15 minutes. If you quick release the steam, the meat will toughen up.
    5. Remove the roast to a large plate and shred the meat between two forks. Meanwhile, if you want to reduce the liquid, set the Instant Pot to Sauté once more. Keep the lid off. Allow the liquid to boil until it reduces by about half. Serve on top of the shredded beef. Adjust seasonings with salt and pepper.

    by

    Pomegranate Habanero Shredded Beef Recipe
    Author: Steph Gaudreau – Stupid Easy Paleo
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • 3 lb (1361 g) beef chuck roast
    • 2 tsp (10 g) <a href=”http://amzn.to/1yztIfh” target=”_blank” data-mce-href=”http://amzn.to/1yztIfh”>fine sea salt</a>
    • 1 tbsp (15 mL) <a href=”http://amzn.to/1a98sQH” target=”_blank” data-mce-href=”http://amzn.to/1a98sQH”>ghee</a>
    • 1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
    • 2 cups <a href=”https://www.barebonesbroth.com/product/beef.html” target=”_blank” data-mce-href=”https://www.barebonesbroth.com/product/beef.html”>beef broth</a>, reduced sodium if possible
    • 2 cups <a href=”http://amzn.to/1w5IpqZ” target=”_blank” data-mce-href=”http://amzn.to/1w5IpqZ”>pomegranate juice</a>
    • Sea salt and <a href=”http://amzn.to/1cfCdFd” target=”_blank” data-mce-href=”http://amzn.to/1cfCdFd”>black pepper</a>, to taste
    Instructions
    1. Preheat the oven to 325°F (163°C). Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.
    2. Heat a <a href=”http://amzn.to/1tak9mW” target=”_blank” data-mce-href=”http://amzn.to/1tak9mW”>Dutch oven</a> over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.
    3. Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven.
    4. Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It’s great served over roasted sweet potatoes. Bonus points for serving with a drizzle of pomegranate reduction. To make that, pour ½ cup pomegranate juice into a small pot. Bring to a boil then reduce to a simmer until the juice has reduced by about half and coats the back of a spoon. Just keep an eye on it because it can burn quite easily. If you’re on Whole30 I would avoid the reduction because of sugar content.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br]Paper towels[br][url href=”http://amzn.to/HqiR2z” target=”_blank”]Dutch oven[/url][br]Forks[br][url href=”http://amzn.to/1cgdlgq” target=”_blank”]Small pot[/url]
    Instant Pot Pomegranate Habanero Shredded Beef Recipe
    Author: Steph Gaudreau – Stupid Easy Paleo
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    This is an adaptation of the original recipe for the Instant Pot.
    Ingredients
    • 1 tbsp ghee (or fat of choice)
    • 3 lb beef chuck roast
    • 2 tsp sea salt
    • 1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
    • 1 cup pomegranate juice
    • Sea salt and black pepper, to taste
    Instructions
    1. Add the ghee to the bottom of the Instant Pot insert, and set it to Sauté. Heat the fat until it’s shimmering.
    2. Pat the chuck roast dry with paper towel, and sprinkle it with salt. Place the roast into the Instant Pot, and sear on each side for a few minutes until it’s nicely browned. (Alternatively, you can sear the meat in a cast iron skillet then deglaze with half the juice…then move the meat and the rest of the juice to the Instant Pot. I find the Instant Pot isn’t super great at browning meat.)
    3. Turn off the Sauté function and add the pomegranate juice and habanero pepper. Lock the lid on the Instant Pot. Press the Manual button and set the timer for 60 minutes.
    4. When the time is finished, do not quick release the steam. Let the pressure release naturally by waiting at least 15 minutes. If you quick release the steam, the meat will toughen up.
    5. Remove the roast to a large plate and shred the meat between two forks. Meanwhile, if you want to reduce the liquid, set the Instant Pot to Sauté once more. Keep the lid off. Allow the liquid to boil until it reduces by about half. Serve on top of the shredded beef. Adjust seasonings with salt and pepper.
    Notes
    Sub dark cherry juice or chicken broth for the pomegranate juice.[br]Equipment needed:[br][url href=”http://amzn.to/2fXWli4″ target=”_blank”]Large cast iron skillet, optional[/url][br]Paper towels[br][url undefined]Cutting board[/url][br][url href=”http://amzn.to/2fUebHI” target=”_blank”]Instant Pot[/url][br]Forks

    Pin this Pomegranate Habanero Shredded Beef recipe for later!

    Pomegranate Habanero Shredded Beef | stupideasypaleo.com

    P.S. For more super-delish recipes like this, snag a copy of The Performance Paleo Cookbook today!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    37 thoughts on “Pomegranate Habanero Shredded Beef Recipe

    1. Looks delicious! What would you eat as a side with this? The flavors are so unique-I don’t know what would pair well with it! Help! Thanks!

      1. Hi Lindsay,

        Thank you and that’s a great question. A roasted medley of squash or a hearty parsnip and veg mash would would be delicious. There’s a lot of flavor in this main course to take your meal in a few directions. Even keeping it light and pairing a great salad loaded with Farmer’s Market find a a drizzle of some orange juice, avocado oil, salt, pepper and garlic for the dressing. 🙂

    2. This. Was. So. Good. Immediately ran to the store to get the ingredients and made it yesterday. Perfection!!!! Thank you!

    3. Can you sub the ghee for Coconut Oil while searing the meat? Also has anyone (or you) tried in the crock pot, I’ve never used a dutch oven, nor do I have one. This sounds really amazing too!

      1. Hi Diana…coconut oil has a much lower smoke point than ghee. It’ll work but be prepared for some smoking with the heat on pretty high. I had a reader comment she made this in the slow cooker and it turned out great according to her 🙂

    4. Oh.my.gosh! This sounds SO GOOD! As soon as I can find some Whole30 pomegranate juice, I am going to try this. I’m starting my 2nd whole30 tomorrow… wish me luck! :p

    5. Sounds delicious, but FYI: A habañero is waaaay hotter than a jalapeño, so if you want it MILDER, use a jalapeño. “Customize to how spicy you like it. If you want it hotter, leave in the seeds or use jalapeño pepper instead.” Reference: pepperscale.com

      1. Hi Jamie,

        You should be able to use your slow cooker. I haven’t tested it out quite yet but just keep it on low or use an oven safe covered dish. 🙂

    6. I slow-cooked this recipe in my crockpot and paired it with sweet mashed potatoes and asparagus. It was absolutely delicious! Thanks for the recipe!!

    7. Do you have the nutritional info? How many servings does this make? I use myfitnesspal app to log my food, and I want to add this, but need additional info.
      This is by far the most amazing meal!!! I eat it on a sweet potato and it is soon yummy!
      Thank you for sharing!

      1. Hi Melissa…unfortunately I do not provide nutritional information because its accuracy cannot be guaranteed and for some people, accuracy could be a serious issue (ex: diabetics who need to control carb counts). Because of that liability I can’t provide the macros, etc.

        You should be able to log everything in MFP. I have entered full meals before.

        As far as servings, I can’t tell you exactly because everyone has different appetites. My estimation is 6 to 8 servings but again, that varies.

        I’m glad you like it! It’s one of the favorites in our house.

    8. Just made this in a slow cooker but with a tri tip roast because that is what I had frozen. It was delicious! I cooked it on low for about 5 hours. I think I maybe should have cut down on some of the liquid in the crock-pot. The pomegranite reduction was incredible on top. Thank you for the recipe!

      1. That’s awesome! I didn’t test it in the slow cooker so my recommendation was just off the top of my head but yes since there’s less steam given off from the slow cooker, you can probably get away with less liquid. You’re welcome!

    9. This looks really delicious.

      Just wanted to point out that you list total time as 15 mins, but there seems to be 15 mins prep, 20-30mins searing, 3 hours baking. That adds up to about 3 hours, 45 min total time (and not 15 mins).

    10. You mentioned on instagram you made this in your instant pot, how long did you cook it, did you modify at all? It looks amazing, would love to give it a try, but don’t have a Dutch oven.

      1. I haven’t gotten around to updating it here quite yet but it’s:

        Ingredients

        1 tbsp ghee (or fat of choice)
        3 lb beef chuck roast
        2 tsp sea salt
        1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
        1 cup pomegranate juice
        Sea salt and black pepper, to taste

        Directions

        Add the ghee to the bottom of the Instant Pot insert, and set it to Sauté. Heat the fat until it’s shimmering.
        Pat the chuck roast dry with paper towel, and sprinkle it with salt. Place the roast into the Instant Pot, and sear on each side for a few minutes until it’s nicely browned. (Alternatively, you can sear the meat in a cast iron skillet then deglaze with half the juice…then move the meat and the rest of the juice to the Instant Pot. I find the Instant Pot isn’t super great at browning meat.)
        Turn off the Sauté function and add the pomegranate juice and habanero pepper. Lock the lid on the Instant Pot. Press the Manual button and set the timer for 60 minutes.
        When the time is finished, do not quick release the steam. Let the pressure release naturally by waiting at least 15 minutes. If you quick release the steam, the meat will toughen up.
        Remove the roast to a large plate and shred the meat between two forks. Meanwhile, if you want to reduce the liquid, set the Instant Pot to Sauté once more. Keep the lid off. Allow the liquid to boil until it reduces by about half. Serve on top of the shredded beef. Adjust seasonings with salt and pepper.

        Hope that helps!

      1. I’m not sure what the exact time would be. I’d recommend checking Nom Nom Paleo to see if she has some kind of pressure cooker stew recipe.

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