Shredded Roast Beef

7 315 416
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 h 6
Shredded Roast Beef
Health Highlights


1 tbsp Extra virgin olive oil
1 1/3 kg Beef roast, lean (cut into 2-3 chunks)
1 pinch Sea Salt
1 cup Bone broth, Organic
1 tbsp Apple cider vinegar
2 sprig Parsley, fresh
2 sprig Rosemary, fresh


Preheat oven to 475 degrees.

Generously apply sea salt to the roast.

Heat the cooking fat in the bottom of an oven safe pot on medium high heat. When it is hot, brown the roast on all sides.

Add the bone broth and cider vinegar to the pot along with the fresh herbs if you choose to use them. Ensuring that the lid is on tightly as not to let any steam escape, cook for 3-4 hours, checking periodically to be sure there is enough liquid in the bottom.

Remove the meat from the pot and let cool for a couple of minutes. Meanwhile, strain the juice from the pot and bring to a simmer on the stove to reduce the liquid, about 15 minutes.

Once the meat has cooled a little bit, shred it into bits with two forks.

When pan juice has reduced add back to the shredded beef and combine.


Nutrition Facts

Per Portion

Calories 416
Calories from fat 152
Calories from saturated fat 54
Total Fat 16.9 g
Saturated Fat 6.0 g
Trans Fat 0.8 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.8 g
Cholesterol 193 mg
Sodium 226 mg
Potassium 844 mg
Total Carbohydrate 1.5 g
Dietary Fiber 0.4 g
Sugars 0.2 g
Protein 65 g

Dietary servings

Per Portion

Meat 3.0
Vegetables 0.1

Energy sources


Meal Type(s)