Pot-Cooked Shredded Beef Bowls

Tender, savory shredded beef simmered in a mild sauce, served over fluffy white rice with a crisp, creamy coleslaw for a balanced and hearty bowl.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $7.89/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Halal
• High-Fiber

Tags

• comfort food
• savory
• slow cooker
• pressure cooker
• one-pot

Ingredients

• 1 tablespoon olive oil
• 1 pound beef chuck roast (cut into 2-inch chunks)
• 0.5 yellow onion (medium, sliced)
• 2 clove garlic (minced)
• 0.25 cup BBQ sauce (mild)
• 1 teaspoon Worcestershire sauce
• 0.5 cup beef broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 cup white rice
• 1 head green cabbage (shredded)
• 0.25 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Press Sauté mode on your Instant Pot. Add 1 tablespoon of olive oil. Once hot, sear the beef chuck roast chunks on all sides until browned, about 3-4 minutes per side. Remove beef from the pot.
2. Add the sliced yellow onion and minced garlic to the pot, sautéing until softened, about 3-4 minutes. Deglaze the pot with a splash of beef broth if necessary.
3. Stir in the mild BBQ sauce, Worcestershire sauce, remaining beef broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Return the seared beef to the pot.
4. Secure the lid, set the vent to Sealing, and pressure cook on High for 30 minutes. Once cooking is complete, allow a natural pressure release for 10-15 minutes, then quick release any remaining pressure.
5. While the beef cooks, cook the uncooked white rice according to package directions or in a rice cooker.
6. Prepare the coleslaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Add the shredded green cabbage and toss until well combined.
7. Carefully remove the beef from the Instant Pot and shred it using two forks. Stir the shredded beef back into the sauce in the pot.
8. Serve the shredded beef and sauce over the cooked white rice, topped with a generous portion of coleslaw. Garnish with chopped fresh cilantro, if using.

Notes

If you don't have an Instant Pot, this can be made in a slow cooker for 6-8 hours on low. Adjust the cooking time for the white rice if preparing a larger batch.

Nutrition (per serving)

• Calories: 1370
• Protein: 58.5 g
• Carbohydrates: 132.8 g
• Fat: 69.5 g
• Fiber: 16 g
• Sodium: 1497 mg
• Saturated Fat: 21.2 g
• Sugar: 43.3 g
• Cholesterol: 162 mg