Buffalo Shredded Beef

Forget the chicken and make a big batch of Buffalo Shredded Beef. This tender, flavorful shredded beef in buffalo sauce recipe is a one pot recipe perfect for slow cooker, instant pot or Cast Iron Dutch oven. It’s meal prep ready for dips, sandwiches and salads. Shredded beef is a great use of any beef roast and freezes well for easy family dinners.

Dinner and leftovers have never been easier with this easy, few ingredient beef roast recipe. It’s a low carb, high protein staple that can be used in place of buffalo shredded chicken in any of your favorite recipes.

TIPS

• Use any beef roast on hand including beautifully marbled chuck roasts or leaner round and sirloin roasts or even stew meat. It also works with brisket and short ribs.
• Adjust the Buffalo Sauce spice to fit your family or split shredded beef into two portions with one spicy and one mild version. It’s easy to do, adjusting the sauce very end of cooking.
• Add some smoke with a low and slow cook on your favorite pellet grill.
• This recipe freezes well! Cook a big batch and freeze into portion sizes for easy meals ready to go on busy weeknights.

The sky is the limit on using Buffalo Shredded Beef in all your favorite recipes. Think everything from game day dips and sliders to wraps, salads, tacos, quesadillas and more.

Add a block of cream cheese to Buffalo Shredded Beef and watch out! It’s over the top delicious.

INGREDIENTS:

• 3 pound Felton Angus Beef Chuck Roast
• 1 Tablespoon avocado oil (or your favorite vegetable oil)
• 1-2 cups beef broth
• 2 Tablespoons plus ¼ cup buffalo sauce, divided
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Salt & pepper
• Optional: Blue cheese crumbles, carrot and celery sticks

DIRECTIONS FOR OVEN:

• Preheat oven to 275 degrees F.
• Season beef roast generously with salt and pepper or your favorite seasoning/rub.
• Heat oil in a large oven proof pot over medium-high heat until hot.
• Sear all sides of seasoned beef roast. Remove from pot.
• Deglaze pot with 1 cup of beef broth.
• Place roast in slow cooker or return to oven proof pot. Add 2 Tablespoons buffalo sauce, garlic powder and onion powder. Add additional beef broth until at least ¼ of beef roast in covered in liquid.
• Cover pot with lid and place in 275 degree F oven for 4 hours or until beef is fork tender.
• Shred beef roast in pan juices and return to oven for 15 minutes to absorb cooking liquid.
• Remove from oven. Toss shredded beef with remaining buffalo sauce to taste. Start with ¼ cup of buffalo sauce for mild and increase buffalo sauce until you reach your desired level of spicy.
• Serve with blue cheese crumbles, carrot and celery sticks.
• Plan leftovers with this delicious shredded beef.

DIRECTIONS FOR SLOW COOKER:

• Follow Steps 2-5 (above).
• Place beef roast in slow cooker. Add beef broth from deglazing pan, 2 Tablespoons buffalo sauce, garlic powder and onion powder.
• Cover and set Slow Cooker on Low for 7-8 hours until beef is fork tender.
• Shred beef roast in pan juices and continue on low until cooking liquid is absorbed.
• Toss shredded beef with remaining buffalo sauce to taste. Start with ¼ cup of buffalo sauce for mild and increase buffalo sauce until you reach your desired level of spicy.
• Serve with blue cheese crumbles, carrot and celery sticks.
• Plan leftovers with this delicious shredded beef.

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