• Shredded Beef & Onions Recipe

    I make this Shredded Beef & Onions recipe almost every week!

    Shredded Beef & Onions Recipe | StupidEasyPaleo.com

    Its simple preparation and bold flavors are a no-brainer in my book, plus I get serious satisfaction out of buying a less expensive cut of meat and transforming it into something tender and delicious.

    All you need are five main ingredients – a beef roast, onions, leeks, broth, and my secret ingredient, balsamic vinegar – to make this Shredded Beef & Onions recipe come to life.

    No leeks? No problem. Just omit the leek and add an extra onion.

    Shredded Beef & Onions Recipe | StupidEasyPaleo.com

    My preferred method for cooking this Shredded Beef & Onions recipe is the Dutch oven (this is the one I use), and I’ll tell you why: It comes out more tender – in my experience – than the InstantPot, but it takes less time than the slow cooker. And unlike the slow cooker and InstantPot, the broth reduces down automatically in a Dutch oven, creating the most delicious liquid.

    I highly recommend making this recipe in a Dutch oven for the best result, but if you want to try a slow cooker adaptation, follow this article to see some basic tips.

    Shredded Beef & Onions Recipe

    Preparation 30 mins 2017-03-27T00:30:00+00:00
    Cook Time 3 hours 30 mins 2017-03-27T03:30:00+00:00
    Serves Serves 4 to 6     adjust servings

    Ingredients

    • 1 tbsp (15 mL) ghee or avocado oil
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • 2.5 to 3 lb (1134 to 1361 g) sirloin tip roast
    • 1 large leek, cleaned, white part only, sliced thinly (about 3 cups)
    • 2 large white or yellow onions, sliced thinly (about 5 cups)
    • 1 large red onion, sliced thinly (about 2.5 cups)
    • 2 to 3 cups (475 to 710 mL) low sodium chicken or beef broth
    • 2 tbsp (30 mL) balsamic vinegar
    • Sea salt and pepper, to taste

    Instructions

    1. Preheat the oven to 300ºF (149ºC).
    2. Place your Dutch oven over high heat and add the ghee or avocado oil. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat liberally with sea salt and pepper.
    3. Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.
    4. Remove the meat temporarily from the pot onto a plate.
    5. Reduce the heat to medium. Add the leek and onions and cook 6 to 8 minutes or until softened but not brown, stirring often.
    6. Add the meat back to the pot, nestling the roast in among the leek / onion mixture.
    7. Add 2 cups of broth and the balsamic vinegar. The liquid should cover the roast about ¾ of the way up the side. If the liquid level is too low, add a bit more broth.
    8. Bake covered for about 3 hours.
    9. Remove the roast onto a platter and all it to cool a bit. Shred the meat with two forks and return it to the pot with the leeks, onions, and broth. Adjust the seasoning with salt and pepper, if needed.

    by

    Shredded Beef & Onions Recipe | StupidEasyPaleo.com
    Shredded Beef & Onions Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 4 to 6
    Ingredients
    • 1 tbsp (15 mL) ghee or avocado oil
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • 2.5 to 3 lb (1134 to 1361 g) sirloin tip roast
    • 1 large leek, cleaned, white part only, sliced thinly (about 3 cups)
    • 2 large white or yellow onions, sliced thinly (about 5 cups)
    • 1 large red onion, sliced thinly (about 2.5 cups)
    • 2 to 3 cups (475 to 710 mL) low sodium chicken or beef broth
    • 2 tbsp (30 mL) balsamic vinegar
    • Sea salt and pepper, to taste
    Instructions
    1. Preheat the oven to 300ºF (149ºC).
    2. Place your Dutch oven over high heat and add the ghee or avocado oil. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat liberally with sea salt and pepper.
    3. Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.
    4. Remove the meat temporarily from the pot onto a plate.
    5. Reduce the heat to medium. Add the leek and onions and cook 6 to 8 minutes or until softened but not brown, stirring often.
    6. Add the meat back to the pot, nestling the roast in among the leek / onion mixture.
    7. Add 2 cups of broth and the balsamic vinegar. The liquid should cover the roast about 3/4 of the way up the side. If the liquid level is too low, add a bit more broth.
    8. Bake covered for about 3 hours.
    9. Remove the roast onto a platter and all it to cool a bit. Shred the meat with two forks and return it to the pot with the leeks, onions, and broth. Adjust the seasoning with salt and pepper, if needed.
    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 towel[br][url href=”http://amzn.to/GMKdPO” target=”_blank”]Pot[/url]

    Pin this Shredded Beef & Onions Recipe for later!

    Shredded Beef & Onions Recipe | StupidEasyPaleo.com

    Have a question or comment about this Shredded Beef & Onions Recipe? Leave it in the comments below.

    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.

    25 thoughts on “Shredded Beef & Onions Recipe

      1. It’s parsley. I normally don’t add it but I had to add some green to make the image look appealing. Brown food is hard to work with 😉

      1. You could do it in the instant pot, but I really don’t recommend it because the onions won’t caramelize the same way. If you don’t mind that issue, then yes it will work in the instant pot.

        I haven’t adapted the recipe so anything I say here is purely a guess. I would probably reduce to about 1 cup broth and probably cube the meat up into about 2″ cubes. I would start with about 35 minutes of cooking time and go from there. Be sure to let the steam release naturally, not through the quick release.

        That’s my best guess!

    1. Your Shredded Beef & Onions looks delicious. The recipe suggests using a sirloin tip roast. I’m not familiar with that kind of roast, and did not see it at my local store. Have you successfully made it with other cuts of beef? If so, which ones would you recommend?

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