This multi-purpose shredded beef is perfect for tacos and taco salads, as shown in the photographs in this post, but it will be equally delicious on a salad, on top of stuffed sweet potato, or added to some stir fried vegetables either for a breakfast hash or a dinner sauté over cauli-rice.
Meal Prep Tips
Meal Prep Tip #1: Go hands off with an Instant Pot
One of my key meal prep methods is to make a large quantity of meat in my Instant Pot* that can be used in several different ways during the week. As I make my plans for a batch cook session, it is usually the first thing I decide because that will guide the formation of the rest of my plan. You can do this with any type of meat; chicken is a popular choice, but I try to mix things up and rotate through beef, lamb, pork, turkey, and even wild game when I have it available. While the Instant Pot is doing its thing, you can then turn your attention to the rest of your meal prep plans.
*Have you seen how much less expensive Instant Pots have gotten these days? HELLO?!! I know there are fancier versions out there now, but this is the equivalent of the model that I bought back in 2016, and it is now regularly under $100 and even less when there are discounts. I won’t tell you want I paid… because that would make cry…
Meal Prep Tip #2: Calculating servings
Many of us find that cooking in bulk, or “batch cooking,” is the key to success on a diet like AIP. But, have you ever been surprised by the quantity a recipe yields? Perhaps you were thinking it would give you leftovers for days, or ended up getting sick of the dish long before you ate it up.
For meat, I find it helps to assume that each pre-cooked pound will yield 5 servings if the meat includes a bone. If the meat is boneless, assume about 4 servings per pound.
So, if a bone-in roast weighs 3 pounds before it goes in the pot, you can assume that you’ll get about 15 servings from it. That means that a family of 4 people could plan to eat this same meat at least 3 different ways during the week!
More meal prep tips…
Want more recipes like this and meal prep tips? Check out The Gutsy By Nature Meal Prep Method ebook! It walks you through my process for making a full week’s worth of meals in a single session, provides instruction and worksheets to help you do the same, and then a full sample “done-for-you” plan with detailed directions, shopping list, and recipes. It’s the next best thing to having me in the kitchen telling you exactly what to do!
Now, here’s that recipe…
Shredded Beef (AIP) Recipe
- 3-4 pound grassfed beef roast (bone in or boneless)
- 1 teaspoon salt
- 1 medium onion, sliced thinly
- 6 garlic cloves, peeled
- ½ cup water or bone broth
- Season roast with salt and place in Instant Pot. Lay sliced onions and garlic on top of roast. Pour in water or bone broth.
- Seal lid and cook for 90 minutes under high pressure.
- Allow pressure to release naturally for 30 minutes, then open valve to release any remaining pressure manually.
- Remove roast from pot and place in a large bowl or casserole dish for easier shredding. Allow to cool slightly so that it is easier to handle, then use two forks or your clean hands to shred the meat. The onions and garlic will be very soft and can smashed and dispersed throughout the shredded meat with your hands.
- Reserve about ¼ cup of the broth to mix back into the shredded meat. The rest can be saved for another use, or consumed as a delicious sipping broth.
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