This Instant Pot shredded beef is a very versatile low carb dinner. This Italian roast makes for a delicious topping on zucchini noodles or use it in casseroles. One large serving of Italian shredded beef is only 1.6g net carbs! This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
You might also like this low carb Asian shredded beef recipe!
Have you ever made shredded beef in the Instant Pot or slow cooker? I love how tender a beef roast can get, especially when it’s just falls apart. Today I made an Instant Pot shredded beef recipe with Italian flavors. I used low carb marinara sauce, garlic and spices and then cooked it down until it was fall apart tender.
It came out so good! My hubby and son ate it on a bun with melted provolone. I ate mine atop a pile of zucchini noodles. With some of the leftovers we stuffed some of my hubby’s poblano peppers. It’s such a versatile recipe for low carb meals!
WHAT TYPE OF BEEF TO USE?
I love to use chuck roasts for shredded beef recipes. It has enough marbling to give it flavor and it’s a popular cut of beef that you can find in most stores. Also it’s pretty inexpensive, especially when Giant Eagle has a BOGO sale on Certified Angus Beef®!
So for shredded beef dishes definitely go for a 2-3 lb chuck roast, preferably Certified Angus Beef as it is a such a good quality piece of meat.
Italian Shredded Beef Recipe in the Instant Pot
First things first, you want to cut your roast into a few big chunks like you see below. This will help it cook faster in the Instant Pot. If you want to make this in a slow cooker the directions are below.
Next you want to make little slits in the beef and stuff them with slivers of garlic. Take the spices (basil, oregano, salt, pepper and thyme) and mix them together. Rub them into the big beef chunks.
Now using the saute function, heat up your Instant Pot to high, pour in a little oil and brown the pieces of meat. When they are browning, mix 1 teaspoon of Better than Bouillon beef base with water. And in a second bowl, mix the marinara sauce, tomato paste and Parmesan cheese.
Once the meat is brown, take it out of the pot and deglaze the brown bits on the bottom of the pan with the bouillon mixture. Add the meat back into the pot and pour the sauce over top.
Secure the lid and manually pressure cook for 50 minutes. Let the pressure come down naturally when it’s done. This will ensure your meat in nice and tender. It should look like the picture below.
Now all you have to do is shredded the beef with two big forks. Mix it around with the sauce and let it sit for 5 minutes so the beef soaks it all up.
To make this shredded beef dish in the Slow Cooker
You can easily make this in the slow cooker too. No need to cut up the beef in chunks but you do want to stuff it with garlic and rub the spices all over it. Then brown it on both sides in a large hot skillet.
Place it in the slow cooker once browned, then pour over the sauce. However this time mix the marinara, tomato paste, Parmesan cheese, Better than Bouillon and water all together to make the sauce.
Let it cook on slow for 8 hours and then shredded with two large forks. Let it sit for 5 minutes to soak up the sauce.
Using low carb ingredients
Beef is of course naturally a 0g carb food as are most meats. To give this dish flavor I used lots of garlic and spices. Also Parmesan cheese usually has zero carbs and is great with a tomato type broth.
Any type of pasta sauce usually has quite a few carbs. I used Organico Bello Marinara sauce. It’s not my favorite to be honest but it only has 2g net carbs in 1/2 cup. Aldi Specialty Selects Marinara sauce is a bit more tasty, easy to find and only 4g net carbs in 1/2 cup.
Because I’ve added so much garlic and spices, the Organico Bello sauce was fine and saved a few carbs. Also the Better than Bouillon, tomato paste and Parmesan cheese helped too.
Ways to eat this Italian low carb shredded beef!
As I mentioned above this is a very versatile low carb beef recipes. Here are way you can use it:
- Eat as is for your main dish.
- Spoon over zucchini noodles or pasta.
- Spoon over cauliflower rice or regular rice.
- Make sandwiches with good buns and melted cheese.
- Mix together the shredded beef, your favorite cheese and cauliflower rice. Top with more cheese and bake for a tasty cheesy casserole.
- Mix with cheese and stuff peppers or zucchini.
- Make a delicious soup by adding beef broth and cooked vegetables.
- It even tastes great on a salad! Just add the meat and shake off the sauce first.
Above is a picture of the sandwiches my hubby and son ate. They loved it! I had mine over zucchini noodles but below is the low carb cheesy cauliflower casserole I made with the leftovers.
This was definitely an easy low carb dinner for us. I will be making it again as my family really liked it and I got so many dishes out of it. The nutritional information for 1 serving (based on 8) is:
411 cals / 25.5g fat / 2.8g carbs / 1.0g fiber / 46.7g protein = 1.7g net carbs
And if you are looking for a great side dish to go with this shredded beef, try my friend Maya’s antipasto salad recipe!
Italian Instant Pot Shredded Beef
This Instant Pot shredded beef is a very versatile low carb dinner. This Italian roast makes for a delicious topping on zucchini noodles or use it in casseroles. One large serving of Italian shredded beef is only 1.7g net carbs!
- 2.5 - 3 lb chuck roast
- 1 cup low carb marinara sauce (I use Organico Bello Marinara)
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic, cut into thin slivers
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 teaspoon Better than Bouillon, beef
- 1/2 cup water
- 1 teaspoon basil
- 1 teaspoon thyme
- 1/2 cup grated parmesan cheese
Hit the saute button and adjust heat to high on your Instant Pot.
Add the olive oil and let heat up to sear meat.
Take the chuck roast and cut into a few big chunks. Using a sharp knife cut holes in the meat and stuff with the garlic slivers.
Mix the oregano, basil, thyme, salt and pepper togehter and then rub all over the meat chunks.
As soon and the oil is hot, brown the pieces of beef. This should take aobut 10 minutes.
Meanwhile mix the Better than Bouillon and water. Take the beef out and deglaze with bouillon mixture. Place the meat back into the Instant Pot.
Mix the marinara sauce, tomato paste and Parmesan cheese. Pour over the meat.
Place lid on top and seal. Manually cook for 50 minutes. Let pressure release naturally.
When done, take to forks and shredd the beef in the pot. Let it sit for a few minutes so the meat will absorb the sauce.
You can eat this shredded beef as is or over pasta or zucchini pasta. You can also eat this over rice or cauliflower rice. My husband ate this on a bun with melted provolone cheese and I made a low carb casserole with it. With the leftovers we stuffed some poblanos with the beef and mozzarella. It's very versatile meal!
To make in the slow cooker.
Cut slits in the roast and stuff with garlic slivers. Mix thyme, basil, oregano, salt and pepper all over roast. Brown in a large skillet with a little oil. Place into the slow cooker. Mix marinara sauce with Better than Bouillon, tomato paste, water and Parmesan. Pour over the meat and cook on low for 8 hours. When done, shred the beef with two forks and let sit in the juices so the meat soaks it up.
By the way you might want to check this Certified Angus Beef® Kitchen Facebook group to learn some great beef tips and recipes. It really helped me to make my first prime rib! For more information about Certified Angus Beef ® brandfollow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter