Texas Style Shredded Beef

Ingredients

• 2 kgchuck steak roast
• 2 sachetsMcCormick Texas Smoke rub
• 1 largeonion, peeled and cut into large chunks
• 4bay leaves
• 1 tbsppeppercorns
• 1 tspsalt
• 3 tbsphickory liquid smoke
• 1 bunchcoriander
• 1 bunchparsley
• 120 ml (½ cup)basil leaves
• 60 ml (¼ cup)oregano leaves
• 1bird’s eye chilli
• al gustolemon zest
• juice of 1lemon
• a splashbalsamic vinegar
• to tastesalt
• to tastepepper
• to tasteolive oil
• enough to cover the meatwater

Instructions

1. 1

   Season the roast

   Make slits in the roast and rub the salt and Texas Smoke seasoning over the meat.

2. 2

   Sear the beef

   Set the slow cooker to its sear setting and sear the meat for 5 minutes on each side.

3. 3

   Add the aromatics

   Add enough water to cover the meat, along with the onion, bay leaves and liquid smoke.

4. 4

   Pressure cook

   Fit the lid and cook on the pressure-cook setting for 2 hours. Cooking time can vary with the meat, so it may need longer.

5. 5

   Check for tenderness

   Once the pressure has released, check that the meat is tender and shreds easily.

6. 6

   Serve the beef

   Serve the beef over rice with chimichurri on the side, and ladle some of the cooking broth over it.

7. 7

   Blend the sauce

   Put the coriander, parsley, basil, oregano, chilli, lemon zest, lemon juice, balsamic vinegar, salt, pepper and olive oil in a food processor. Process until combined, taste and adjust the seasoning, then serve alongside the meat.

What is Texas-style shredded beef?

This is a chuck roast cooked until tender enough to pull apart, with smoke, seasoning and aromatics in the cooking liquid. It draws on the bold, smoky flavours associated with Texas-style barbecue, while using a pressure cooker rather than a long barbecue cook.

The contrast is what makes this version work: rich beef and savoury broth meet a sharp, fresh herb sauce. Serve it over rice to make a filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 65g protein, 10g carbs, 53g fat.

Beef supplies most of the protein and fat, while rice served alongside contributes most of the meal’s carbohydrates. The herb sauce adds some fat from the olive oil; pair the beef and rice with vegetables and use the broth and sauce to taste.

Choosing and seasoning the beef

Chuck roast: this cut has enough connective tissue to become tender during a long, moist cook. Check that it fits comfortably in your cooker before seasoning.

Smoke rub: the sachet seasoning provides the main spice blend, while liquid smoke adds a further smoky note. Rub the seasoning into the slits as well as over the surface.

Getting a good sear

Hot surface: use the cooker’s sear setting and allow the roast to brown for 5 minutes on each side. Avoid moving it repeatedly while each side sears.

Batch size: if the roast is too large to brown evenly, sear it in manageable sections rather than crowding the cooking surface.

Cooking until tender

Liquid level: add enough water to cover the meat, then include the onion, bay leaves and liquid smoke. Keep the cooker within its stated fill limits.

Doneness cue: after pressure has released, test whether the beef separates easily with a fork. If it still feels firm, continue cooking until it is tender enough to shred.

Making the herb sauce

Fresh herbs: coriander and parsley give the sauce its green, savoury base, while basil and oregano add further herbal notes. Remove any tough stems that will not blend smoothly.

Balance: lemon juice and balsamic vinegar bring acidity to the mixture. Blend, taste, and adjust the salt, pepper or olive oil to suit the herbs and your preference.

Serving the beef

Rice: spoon the shredded beef over rice, then add some of the cooking broth for moisture and flavour.

Sauce: serve the herb mixture on the side so each person can add as much as they like. A crisp salad or simply cooked vegetables also make a good accompaniment.

Recipe notes & tips

• Cut the onion into large chunks so it is easy to separate from the beef after cooking.
• Use the cooker’s sear setting to brown the roast before adding the cooking liquid.
• Release the pressure according to your cooker’s instructions before checking the meat.
• Shred the beef while it is warm, when it separates more readily.
• Taste the herb sauce before serving and adjust its seasoning gradually.
• Spoon the broth over the beef just before serving to keep it moist.

Variations

• More heat: include the bird’s eye chilli seeds for a hotter herb sauce.
• Milder sauce: remove the chilli seeds or use less chilli.
• Extra citrus: add more lemon zest to the herb mixture for a brighter flavour.
• Rice alternative: serve the shredded beef with potatoes or flatbreads instead of rice.
• Herb balance: adjust the proportions of coriander, parsley, basil and oregano to suit what you have.

Common mistakes to avoid

• Skipping the sear: the roast misses out on browning; take time to sear both sides before adding liquid.
• Not enough liquid: the meat may not cook as intended; add enough water to cover it while respecting the cooker’s fill limit.
• Assuming it is done by the timer: some roasts need longer; check that the meat shreds easily after pressure is released.
• Over-processing the sauce: it can become too smooth; pulse the food processor and stop once the ingredients are combined.
• Serving without broth: the shredded beef can seem dry; ladle some cooking liquid over it at the table.

How to store

Refrigerate leftover beef and broth in a covered container for up to 3 days, and keep the herb sauce separately. Reheat the beef gently with some broth until piping hot; stir the sauce before serving.

Frequently asked questions