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Athenian Meatloaf with Cucumber-Yogurt Sauce
Yellowstone Shredded Beef
| By : |
| Prep Time | 5 minutes |
| Cook Time | 90 minutes |
| Servings |
6 servings
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Ingredients
- 2 - 2 1/2 pounds beef Shoulder Roast or Arm Chuck Roast Boneless or Blade Chuck Roast Boneless
- 1/2 cup beef stock
- 1 tablespoon vegetable oil optional
- 1 large onion chopped
- 2 tablespoons garlic minced
Mexican Shredded Beef
- Tomato Salsa or Tomatillo Salsa
BBQ Shredded Beef
- Barbeque Sauce any kind will do
Asian Shredded Beef
- Hoisin Sauce or teriyaki sauce
Indian Shredded Beef
- Tikka Masala Sauce Vindaloo Sauce, or your favourite Indian sauce
Ingredients
Mexican Shredded Beef
BBQ Shredded Beef
Asian Shredded Beef
Indian Shredded Beef
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Instructions
- For optional browning, heat
1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides. - Place beef roast, onion, garlic and
1/2 cup beef broth in pressure cooker. - Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid.
- Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve
1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
Mexican Shredded Beef
- Combine tomato or tomatillo salsa and beef mixture, as desired.
- Place in large microwave-safe bowl. Cover, vent and microwave on HIGH until heated through, stirring occasionally.
- Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
BBQ Shredded Beef
- Combine prepared barbecue sauce and beef mixture.
- Place in large microwave-safe bowl. Cover, vent and microwave on HIGH until heated through, stirring occasionally.
- Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
Asian Shredded Beef
- Combine prepared hoison or teriyaki sauce and beef mixture.
- Place in large microwave-safe bowl. Cover, vent and microwave on HIGH until heated through, stirring occasionally.
- Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
Indian Shredded Beef
- Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo.
- Place in large microwave-safe bowl. Cover, vent and microwave on HIGH until heated through, stirring occasionally.
- Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.
Beef It’s What’s for Dinner is funded by the Beef Checkoff. The Beef Checkoff was established as part of the 1985 Farm Bill. It’s a national marketing and research program funded by America’s cattle farmers and ranchers. Cattle farmers, ranchers and importers direct the national checkoff program, which uses funds toward research and promotion efforts designed to increase domestic and/or international demand for beef. The Cattlemen’s Beef Board and USDA oversee the collection and spending of these beef checkoff funds.
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I used bottom roast, which might have been my mistake, but this came out extremely tough and not at all shredable. I’m going it was just due to my choice of meat and not the actual Instant Pot not working.
New user. Vague recipe but turn out excellent
How much salsa?
I added 1 packet of Lipton onion soup mix and it was very good.
Mine was dry I will adjust next time notto cook as long I just made an beef and onion base and poured over it put some moisture in it.
I love that this recipe has browning optional..making now
This is fall apart perfect. I used Chuck roast. No saute. Right in pot with water whole onion chopped and lipton beef onion soup packet on top…awesome! And nice au jus to go along with it. Will make again
Brown it right in your instant pot under saute button and it is a one pot wonder then.
Easy recipe. I cut up roast into chunks and sauted first. Then added broth, onions and garlic. Set on stew setting (35 minutes) because my roast was only 2 pounds before I trimmed the fat off i didnt think i needed 90 minutes. Fingers crossed. Cooking now I will let pressire release naturally not quick release to keep it from druing out.
Wasn’t sure on how much time to add when adding extra meat to recipe. Browned 5 pounds in skillet then placed in pot with 1 cup of water. Pressure cooked for 3 hours and turned out perfect for shredding! Added various spices and flavorings after shredded.
Hi Circo,
We have two option, you can increase the serving size and it will adjust all the ingredients. The second is, if you only increase a certain ingredient, to check out cooking time chart on our site to see if the cooking time will need to be adjusted by the increase or decreasing the time.
Super easy recipe. Mix with some stir fry vegis and the asian method.
It should be noted tuffer cuts of beef require more cook time usually i calculate 30 min. per pound. Good luck.
Easy recipe and the meat turned out very tender. I had around 3lbs and took it out 20 mins early and it wasn’t completely pulled eat; but it was very good. I’m sure if I left it in the full amount of time it would be pulled.
Why does my InstantPot Cooking Time Tables 12 PSI HIGH PRESSURE LEVEL guide say that Beff (Large Pieces) be cooked for 20-25 minutes per pound, when this recipe is calling for a 2 lb. roast to be cooked for 90 minutes?
*Beef (Large Pieces)
What’s the bread that’s on the left in the picture?
I don’t like Instant Pots, I’ll try it in my Slow Cooker.