Quick & easy bbq shredded beef recipe, made in one pot in oven/ stovetop with simple ingredients. Juicy, tender, great for tacos, enchiladas, sandwiches.
My family has at least 5 different recipes of shredded beef, but this was my personal favorite version growing up. It's just as flavorful as my One Pot Mexican Shredded Chicken Recipe. The beef is tender and juicy and loaded with bbq sauce. Plus, it is made with very few, simple ingredients that you likely already have in your kitchen pantry.
Table of contents
Key ingredients
- Oil- Used for sauteing and added flavor.
- Roast- A boneless chuck roast is best.
- Salt and pepper- Add according to your preference.
- Garlic- Be sure it is finely minced.
- Onion- Combines well in the overall flavor profile.
- BBQ sauce- You will need an entire bottle for this recipe.
Variations
- Quicker version- Start off by searing the roast in the instant pot, using the saute setting. Then, seal the lid and cook on manual for 50 minutes. Release pressure and shred beef. Everything is cooked in less than an hour.
- Slow cooker/Crockpot option- Add all the ingredients plus ½ cup beef broth (low sodium) in a crockpot and cook on low for 6-8 hours and then shred with forks.
- Add additional seasonings- Such as Italian Seasoning, rosemary, thyme, Cajun Seasoning for some spice, and more.
- Try other sauces- This will obviously change the flavor completely, but have fun trying something new and finding new flavor profiles to enjoy.
How to make BBQ pulled beef?
- Heat oil- And sear the roast.
- Mix in- Garlic, onion, salt, pepper, and bbq sauce.
- Cook- In the oven until done.
- Reduce liquid- Over a simmer on the stovetop.
- Shred- Meat and enjoy.
What to serve with barbecued shredded beef?
This can be served alongside the classic favorite-potatoes. Whether it is Creamy Mashed Potato Recipe (One Pot) or Microwave Baked Potatoes (One Pot), it pairs well, especially alongside an Easy Green Salad (One Bowl). But you can also make it into another meal or use the leftovers for the following options:
- Sandwiches- My favorite way to enjoy this beef is in sandwiches. You can really take it over the top with the toppings you choose like lettuce, tomatoes, pickles, cucumbers, onions, olives. cheddar cheese. Use this beef to fill sliders, along with additional bbq sauce, some mozzarella cheese and lettuce.
- Tacos- Use this beef to fill hard or soft tacos, along with any toppings of your choice. Check out my Ground Beef Tacos (One Pot) for ideas.
- Pasta- Such as your favorite lasagna recipe or even this One Pot Lasagna Soup.
- Casseroles- Make your family's traditional casseroles with a mix in of beef for an easy weeknight meal.
- Enchiladas- The meat takes the longest in these, so having it all done and ready to put in a tortilla is a nice, quick leftover option. You can also make Instant Pot Chicken Enchilada Soup (One Pot) and substitute out the chicken for beef.
- Pizza- Toss this shredded meat along with vegetables, sauce, and your other favorite pizza options.
Tips and techniques
- Don't skip on searing the roast- Because it gives this recipe a better flavor and texture.
- Use any bbq sauce you like- Where it is store-bought or homemade.
- Additional liquid is not needed- Otherwise it will end up being too watery.
- If the roast is too watery- Just reduce the liquid on the stovetop by cooking it without the lid for a few minutes.
- Trim excess fat from the roast- So that you don't have extra grease and fat added to the dish.
Recipe FAQs
Chuck roast is best because it's very tender and can be shredded easily.
The easiest, most simple way is to use 2 forks, ripping off small portions.
Yes. It is essentially the same idea, but people use different cuts of meat, such as brisket, pot roast, or chuck roast.
Storage
- Make ahead- This can easily be made ahead of time. Just make and store in a sealed container in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw and reheat before serving.
- Refrigerate- Store in a sealed container in the fridge for up to 3 days.
- Freeze- Store in an airtight container for up to 1 month. When you are ready to use, thaw in the fridge overnight and then reheat.
- Reheat-Place in the microwave or over the stovetop to warm up to desired temperature.
More One Pot Dinner Recipes
- One Pot Italian Pot Roast Recipe
- Slow Cooker Mississippi Pot Roast
- Easy Pot Roast Recipe (Stovetop & Oven)
- Instant Pot Cream of Mushroom Chicken (One Pot)
- Crockpot Sesame Chicken
Recipe
One Pot BBQ Shredded Beef Recipe
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Ingredients
Instructions
- Heat oil in an oven-safe nonstick pot over medium-high heat.
- Add the roast and sear on all the sides.
- Add garlic and onion and saute until fragrant (About 2 minutes)
- Add barbecue sauce, salt, pepper and mix everything together until roast is fully coated.
- Cover and cook in the oven at 325 degrees for 3 hours, making sure to mix everything together halfway through.
- Cook on the stovetop to reduce liquid to your desired consistency.
- Shred with 2 forks.
- Fill sandwiches with this pulled beef and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
melaniemakes.com says
Oh my gosh, this look so insanely delicious! I love quick and easy recipes like this, yum!
Katerina @ diethood .com says
This looks SO amaaazing!! I LOVE the flavors!! I can't wait to try it!
Toni | Boulder Locavore says
This is making me drool! Would love to try it!
Jamielyn says
This looks amazing!! Making this ASAP!
Erin | Dinners,Dishes and Dessert says
This needs to happen at my house very soon! My husband definitely love this!
Sandra | A Dash of Sanity says
I need to try this! Thanks for the tips!
Karly says
Mouthwatering!
Alan says
Easy to make and it gave me the opportunity to use our Dutch oven and our bear claws (a lot less time consuming than using the forks with the amount I made). I doubled all of the food ingredients with exception of the barbecue sauce since I wanted ours less saucy (I still used 30 ounces of the sauce, though). The roast turned out tender and although I kept the meat on the stove top at the end for an additional 15 minutes, the meat was still saucy--still delicious, however! For the leftovers, I plan on cooking off most of the remaining sauce so that the meat will still be moist while retaining the flavor of the sauce. I also served with only pickles as a condiment the first time we tried it, but will do without them on the leftover meat... adding anything else is a distraction since the meat is so good by itself!