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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!

Course Main Course
Cuisine Italian
Keyword beef, instant pot, pressure cookier
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 411 kcal
Author Denise

Ingredients

  • 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

Instructions

  1. Hit the saute button and adjust heat to high on your Instant Pot.

  2. Add the olive oil and let heat up to sear meat.

  3. 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.

  4. Mix the oregano, basil, thyme, salt and pepper togehter and then rub all over the meat chunks.

  5. As soon and the oil is hot, brown the pieces of beef. This should take aobut 10 minutes.

  6. 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.

  7. Mix the marinara sauce, tomato paste and Parmesan cheese. Pour over the meat.

  8. Place lid on top and seal. Manually cook for 50 minutes. Let pressure release naturally.

  9. 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.

  10. 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.

  1. 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.