Shredded Roast Beef

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 936.7
  • Total Fat: 61.5 g
  • Cholesterol: 185.4 mg
  • Sodium: 288.4 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 86.8 g

View full nutritional breakdown of Shredded Roast Beef calories by ingredient

Number of Servings: 6


    1 TB coconut oil
    Sea salt
    4 lb beef roast, cut into chucks
    1 1/2 cups bone broth
    1 tb apple cider vinegar
    Fresh herbs, thyme, rosemary, sage and oregano all work well together.


Preheat the oven to 275. Generously apply salt to the roast Heat the cooking fat in an oven safe pot on med/high heat. When the fat has melted and the pan is hot, brown the chunks of beef on all sides. Turn off the heat.

Add the bone broth and vinegar to the pot along with the fresh herbs. Ensuring that your lid is on tightly, cook for 3 to 4 hours, checking periodically to make sure there is liquid in the bottom of the pot. The roast is finished cooking when the meat pulls apart easily with a fork.

Remove the meat from the pot and let it cool for a couple of minutes. Meanwhile, strain the juice from the pot, pour it into a small saucepan and bring it to a simmer. Reduce the liquid until the quantity is about 3/4 cup about 15 minutes.

Once the meat has cooled a little bit, shred it into bits using two forks or your hands. Add the reduced pan juice back to the shredded beef and combine.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user NH6224.

TAGS:  Beef/Pork |