Shredded Beef Ragu with Instant Pot Method

5 stars (1 review)

Shredded Beef Ragu with Instant Pot Method

Shredded beef ragu is made with tender and juicy pieces of beef, swimming in a rich and savory tomato sauce. Serve over rice, mashed potatoes, or pasta to make it a complete meal.

Course Beef, dinner

Cuisine American

Keyword beef, instant pot recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings -8 servings

Calories 497kcal

Author Tamara J.

Equipment

365 Everyday Value, Extra Virgin Olive Oil, Mediterranean Blend, 33.8 fl oz
TUO Chef's Knife, Kitchen Vegetable Meat Knives, German X50CrMoV15 Stainless Steel, Full Tang Ergonomic Pakkawood Handle, Razor Sharp Stain Rust Resistant, Fiery Series, 7 inch with Gift Box
bamfitwell Bamboo Cutting Board with Juice Groove
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
StarPack Basics Silicone Kitchen Tongs (9-Inch & 12-Inch) - Stainless Steel with Non-Stick Silicone Tips, High Heat Resistant to 480°F, For Cooking, Serving, Grill, BBQ & Salad (Teal Blue)
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer (IP-DUO60), Stainless Steel/Black

Ingredients

2 pound Beef roast chuck roast or cut of beef
1 whole Onion chopped
2 tablespoons Olive oil
3 cloves Garlic minced
1 cup Carrots chopped
1 cup Celery chopped
28 ounce can Crushed tomatoes
3 tablespoons Tomato paste
1 cup Beef broth
1 cup Red wine merlot or cabernet
2 cups Water
2 whole Bay leaves

Seasoning for Beef

3 tablespoons Seasoned salt
2 tablespoon Garlic powder
1 tablespoon Black pepper
1 tablespoon Onion powder
1 tablespoon Sugar
1 tablespoon Italian seasoning
1/4 teaspoon Cinnamon
1/2 tablespoon Red pepper flakes optional

Instructions

Start the Instant Pot on saute mode. Cut the roast into large chunks, no need to make them even. Add the beef to a large bowl, coat with olive oil and all of the seasonings: seasoned salt, black pepper, garlic powder, onion powder, and cinnamon.
Using tongs or hands, turn the meat over and over until it is coated evenly with the seasoning.
Add the meat into the instant pot in one even layer to sear, do not over crowd as this can be done in steps. Sear on all sides until brown, about 1-2 minutes per side. Remove the seared beef and set aside on a clean plate. Continue with the rest of the meat until all pieces are seared.
Once all pieces of beef are seared, add them back into the instant pot. Next add the carrots, celery, and onion as well.
Pour all of the wet ingredients directly over the meat. The Crushed tomatoes, tomato paste, beef broth, wine, and water.
Mix well until it is all combined thoroughly. Place the bay leaves into the pot. Cover and set to meat mode or pressure cook for one hour.
Remove the lid and the meat should be fork tender. Shred with two forks or using tongs.

Video

Notes

If you do not own an Instant Pot or pressure cooker, meat can be cooked in an oven safe dish at 375 degrees for two hours. SEE POST FOR ADDITIONAL DETAILS.

Leftover beef will work great in this recipe as well.

Serve this meat over pasta, rice, or mash potatoes for a complete meal.

Nutrition