Bambina Shredded Beef
Created by Wesley Barga (@wbargz) • December 31, 2025
been made 1 time
Times
- Prep: 20 minutes
- Sear: 15 minutes
- Pressure Cook: 2 hours
This one started as a way to feed a meat-loving toddler real food, but it's good enough that I eat it just as happily. Chuck roast, seared and pressure-cooked low and slow with red onion, tamari, and lime until it shreds apart — simple ingredients, a lot of flavor. Works for sandwiches, quesadillas, tacos, rice bowls, or straight out of the pot. BLW-friendly, freezer-friendly, and worth making the full batch.
Ingredients
- 3 lb Chuck Roast - Chopped into about 1 inch slices, following the fat lines
- 1 ea Red Onion - Wedged
- 2 tbsp Canola Oil
- 3 ea Bay Leaf
- 2 tsp Kosher Salt
- 1 ea Lime
- 1 cup Broth - Beef, veggie, or mushroom - your choice
- 1 tbsp Tamari
- 2 tsp Oregano
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Instructions
Prep
- Cut the chuck roast into 1-1.5" thick chunks. Follow the fat lines where possible. Salt, and let rest for 20 or so minutes.
- Roughly slice the onions into wedges.
- Prep your other ingredients.
Sear
- Turn your Instant Pot to sautee, and let it heat up.
- Add your canola oil, and sear the beef for 4ish minutes per side until it has a nice crust. Don't crowd the pan - sear in batches.
- As soon as the last beef comes out, add your onions. Sautee until they're translucent. Add oregano.
- Deglaze the pan with lime juice. Use a wooden spoon or similar to scrape the bottom of the pan as needed to get that flavor up.
- Add broth, tamari, bay leaf, and any other seasonings you want to include.
Pressure cook
- Add beef into the broth, in a single layer.
- Pressure cook for 2 hours. Natural release.
Shred
- Shred the beef. If you're making this to freeze, or prepping in advance - shred it while it's still warm - it's so much easier. Use two forks, or try an egg beater if you want to get creative/adventurous. Most of the fat should have rendered - but if there's any remaining big hunks of fat - I prefer to discard them at this point.
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