Let’s take beef to the next level with the Instant Pot (IP) shredded Mediterranean beef. It’s loaded with Mediterranean flavors. It’s tangy, savory, juicy and mouthwatering delicious. Perfect on tacos, bread, salad or over rice.
This IP Mediterranean beef was inspired by my first visits to the recently opened CAVA. It serves Mediterranean food including grain bowls, pita with bold flavors and tons of exotic sauces. It’s becoming my happy place when I’m tired of cooking and just want heathy and delicious food.
I first had a bowl of shredded beef with spicy harissa sauce and felt in love with this place instantly. The beef was moist, juicy and beyond divine! I’ve came back a couple times just to engulf my new obsession. Before this habit breaks my bank, I had to create a meal to satisfy my cravings.
I wanted to re-create my simple, quicker version of this Mediterranean beef. It must be something that I can throw together within the hour after a tiring day of work, something that is easy to meal prep but still delightful and rich. No more asking yourself “what should I cook tonight?!”
This is definitely a great solution to your meal prep plan! Make a batch or two and you’ll be set for all week.
What I love about this recipe is it’s so versatile. It’s perfect on tacos, over salad or even rice.
You’ll love these Mediterranean shredded beef because it’s savory, tasty, and just awesome!
Instant Pot Mediterranean Shredded Beef
Tangy, Savory, and Delicious shredded beef , Mediterrenean style.
- 4 pitted dates soak in warm water
- 4 tablespoons sundried tomato in oil
- 1 lb beef chuck roast
- 1 tablespoons minced shallot
- 4 cloves garlic (minced)
- 1 teaspoon each oregano and thyme
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 cup chicken or beef broth
- salt & pepper to taste
- 1 teaspoon lemon zest (for garnish)
Place pitted dates and sundried tomato in a food processor and pulse until smooth. Set aside.
Press the saute button on the Instant Pot and add in olive oil.
Add in garlic, shallot and cook until fragrant. Add in beef and sear on both sides, about 2 minutes.
Sprinkles oregano, thyme, salt & pepper over the beef. Add in balsamic, sundried tomato mixture and broth.
Close the lid and set the instant pot on high pressure for 25-30 minutes. When time's up, use natural pressure to release.
Remove the meat from the pot and shredded beef using 2 forks. Garnish with lemon zest (if desired)
Slow cooker method: Follow step 1 - 4 as instructed. Place everything in the slow cooker and cook on high for 4-6 hours or on low for 8 hours.