Pomegranate Habanero Shredded Beef is one of my all-time favorite recipes, and it’s stupid-easy to make!
How to Make Shredded Beef
The flavors of fall always inspire me. Roasted root vegetables, soups and stews, and slow-cooked roasts are highlights, meant to warm you up on a cold day.
Pomegranates are coming into season now, so I decided to make a beef roast with the juice – for a bit of sweetness – and balanced it out with some heat from the habanero pepper. (I get the juice with no added sugar.) I simply seared the meat then cooked it low and slow in the oven until it became fall apart tender.
Customize to how spicy you like it. If you want it hotter, leave in the seeds or use jalapeño pepper instead. Or, you can leave the pepper out completely.
Making Shredded Beef in a Slow Cooker
I used my Dutch oven, but I’m sure you could make it in the slow cooker…I just haven’t tested it yet! Be sure to use a cut of beef roast with enough fat so it turns out tender and not dry.
In December 2016, I created an Instant Pot adaptation of this Pomegranate Habanero Shredded Beef.
You can find those instructions below the original.
Pomegranate Habanero Shredded Beef Recipe
This Pomegranate Habanero Shredded Beef recipe will knock your socks off with how easy and flavorful it is. Paleo & Whole30-friendly!
Ingredients
- 3 lb beef chuck roast
- 2 tsp fine sea salt
- 1 tbsp ghee
- 1 habanero pepper seeded & chopped finely*
- 2 cups beef broth reduced sodium if possible
- 2 cups pomegranate juice
- Sea salt and black pepper to taste
Instructions
Preheat the oven to 325°F. Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.
- Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.
- Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven.
- Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It’s great served over roasted sweet potatoes. Bonus points for serving with a drizzle of pomegranate reduction. To make that, pour ½ cup pomegranate juice into a small pot. Bring to a boil then reduce to a simmer until the juice has reduced by about half and coats the back of a spoon. Just keep an eye on it because it can burn quite easily. If you’re on Whole30 I would avoid the reduction because of sugar content.
How to Make Shredded Beef in the Instant Pot
Instant Pot Pomegranate Habanero Shredded Beef Recipe
Make the Instant Pot version of my Pomegranate Habanero Shredded Beef. It's gluten-free, paleo, and whole30 friendly...and it's full of flavor and ready in an hour.
Ingredients
- 1 tbsp ghee or fat of choice
- 3 lb beef chuck roast
- 2 tsp sea salt
- 1 habanero pepper seeded & chopped finely*
- 1 cup pomegranate juice no sugar added
- Sea salt and black pepper to taste
Instructions
- Add the ghee to the bottom of the Instant Pot insert, and set it to Sauté. Heat the fat until it’s shimmering.
- Pat the chuck roast dry with paper towel, and sprinkle it with salt. Place the roast into the Instant Pot, and sear on each side for a few minutes until it’s nicely browned. (Alternatively, you can sear the meat in a cast iron skillet then deglaze with half the juice…then move the meat and the rest of the juice to the Instant Pot. I find the Instant Pot isn’t super great at browning meat.)
- Turn off the Sauté function and add the pomegranate juice and habanero pepper. Lock the lid on the Instant Pot. Press the Manual button and set the timer for 60 minutes.
- When the time is finished, do not quick release the steam. Let the pressure release naturally by waiting at least 15 minutes. If you quick release the steam, the meat will toughen up.
- Remove the roast to a large plate and shred the meat between two forks. Meanwhile, if you want to reduce the liquid, set the Instant Pot to Sauté once more. Keep the lid off. Allow the liquid to boil until it reduces by about half. Serve on top of the shredded beef. Adjust seasonings with salt and pepper.
Recipe Notes
*Use a jalapeño pepper instead of habanero.
Pin this Pomegranate Habanero Shredded Beef recipe for later!
41 Responses
This looks amazing! I love the idea of pomegranate paired with something spicy. Beautiful photos!
Thank you, and I hope you enjoy it! 🙂
Looks delicious! What would you eat as a side with this? The flavors are so unique-I don’t know what would pair well with it! Help! Thanks!
Hi Lindsay,
Thank you and that’s a great question. A roasted medley of squash or a hearty parsnip and veg mash would would be delicious. There’s a lot of flavor in this main course to take your meal in a few directions. Even keeping it light and pairing a great salad loaded with Farmer’s Market find a a drizzle of some orange juice, avocado oil, salt, pepper and garlic for the dressing. 🙂
This. Was. So. Good. Immediately ran to the store to get the ingredients and made it yesterday. Perfection!!!! Thank you!
I’m glad you loved it, Anna! 🙂
Can you sub the ghee for Coconut Oil while searing the meat? Also has anyone (or you) tried in the crock pot, I’ve never used a dutch oven, nor do I have one. This sounds really amazing too!
Hi Diana…coconut oil has a much lower smoke point than ghee. It’ll work but be prepared for some smoking with the heat on pretty high. I had a reader comment she made this in the slow cooker and it turned out great according to her 🙂
Oh.my.gosh! This sounds SO GOOD! As soon as I can find some Whole30 pomegranate juice, I am going to try this. I’m starting my 2nd whole30 tomorrow… wish me luck! :p
All the best to you on your journey! 😉
Sounds delicious, but FYI: A habañero is waaaay hotter than a jalapeño, so if you want it MILDER, use a jalapeño. “Customize to how spicy you like it. If you want it hotter, leave in the seeds or use jalapeño pepper instead.” Reference: pepperscale.com
If I don’t have a Dutch oven can I use a big pot?
Hi Jamie,
You should be able to use your slow cooker. I haven’t tested it out quite yet but just keep it on low or use an oven safe covered dish. 🙂
I slow-cooked this recipe in my crockpot and paired it with sweet mashed potatoes and asparagus. It was absolutely delicious! Thanks for the recipe!!
🙂
Helen how long did you put it in the crock pot? I am making this for thanksgiving. Cant wait. Thank u.
How long did you cook it for in the slow cooker?
6ish hours should be a good place to start.
Can this be done in a crock pot?
Hi Jena,
I don’t see why not just keep the temperature low. 🙂
Do you have the nutritional info? How many servings does this make? I use myfitnesspal app to log my food, and I want to add this, but need additional info.
This is by far the most amazing meal!!! I eat it on a sweet potato and it is soon yummy!
Thank you for sharing!
Hi Melissa…unfortunately I do not provide nutritional information because its accuracy cannot be guaranteed and for some people, accuracy could be a serious issue (ex: diabetics who need to control carb counts). Because of that liability I can’t provide the macros, etc.
You should be able to log everything in MFP. I have entered full meals before.
As far as servings, I can’t tell you exactly because everyone has different appetites. My estimation is 6 to 8 servings but again, that varies.
I’m glad you like it! It’s one of the favorites in our house.
Just made this in a slow cooker but with a tri tip roast because that is what I had frozen. It was delicious! I cooked it on low for about 5 hours. I think I maybe should have cut down on some of the liquid in the crock-pot. The pomegranite reduction was incredible on top. Thank you for the recipe!
That’s awesome! I didn’t test it in the slow cooker so my recommendation was just off the top of my head but yes since there’s less steam given off from the slow cooker, you can probably get away with less liquid. You’re welcome!
My mom put carrots and potatoes in at the halfway point and it was delicious.
Mmmmmm…sort of like a jazzed up pot roast! Great idea!
This looks really delicious.
Just wanted to point out that you list total time as 15 mins, but there seems to be 15 mins prep, 20-30mins searing, 3 hours baking. That adds up to about 3 hours, 45 min total time (and not 15 mins).
Thanks…updated it.
You mentioned on instagram you made this in your instant pot, how long did you cook it, did you modify at all? It looks amazing, would love to give it a try, but don’t have a Dutch oven.
I haven’t gotten around to updating it here quite yet but it’s:
Ingredients
1 tbsp ghee (or fat of choice)
3 lb beef chuck roast
2 tsp sea salt
1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
1 cup pomegranate juice
Sea salt and black pepper, to taste
Directions
Add the ghee to the bottom of the Instant Pot insert, and set it to Sauté. Heat the fat until it’s shimmering.
Pat the chuck roast dry with paper towel, and sprinkle it with salt. Place the roast into the Instant Pot, and sear on each side for a few minutes until it’s nicely browned. (Alternatively, you can sear the meat in a cast iron skillet then deglaze with half the juice…then move the meat and the rest of the juice to the Instant Pot. I find the Instant Pot isn’t super great at browning meat.)
Turn off the Sauté function and add the pomegranate juice and habanero pepper. Lock the lid on the Instant Pot. Press the Manual button and set the timer for 60 minutes.
When the time is finished, do not quick release the steam. Let the pressure release naturally by waiting at least 15 minutes. If you quick release the steam, the meat will toughen up.
Remove the roast to a large plate and shred the meat between two forks. Meanwhile, if you want to reduce the liquid, set the Instant Pot to Sauté once more. Keep the lid off. Allow the liquid to boil until it reduces by about half. Serve on top of the shredded beef. Adjust seasonings with salt and pepper.
Hope that helps!
How long would you recommend cooking in the instant pot if the beef has already been diced for stew?! Thank you!
I’m not sure what the exact time would be. I’d recommend checking Nom Nom Paleo to see if she has some kind of pressure cooker stew recipe.
I have made this dish numerous times since finding your site back in November. Every time it is absolutely wonderful! I was running short on time this weekend…out of state soccer tourney…and didn’t have any time for meal planning so I grabbed a roast on the way home. The store didn’t have habaneros so I picked up some jalapenos as I remembered you said that would be a good option. I also grabbed a red onion and a few white sweet potatoes. None of the prep because it was 9:30 at night. Just rubbed the meat with coarse garlic salt, chopped up the potatoes and onion threw everything in the crock pot and let it cook over night. Tested it this morning and it was AMAZING! What a great idea to blend pomegranate and beef! Thanks for all these delightful recipes.
Sounds like a totally yummy combination!
Great recipe. Have made it in the oven many times and want to give the instant pot a shot. Couple of questions the first is do you have an opinion re which cooking method produces better results? Second I notice the instant pot sauce is a reduction of the existing liquid, whereas the oven method uses fresh pomegranate juice. Why is that? Thanks for your help.
Hi Michael…IMO the oven method produces a more flavorful result. I used fresh pomegranate juice in both…the reason I reduce it at the end when using the Instant Pot is that all the moisture stays locked in unlike the oven method. It’s a nice touch to reduce the juice a bit when using the IP method so the end result isn’t as watery but it’s not 100% necessary. In the oven method, the juice will evaporate as the cooking time goes on and the juice naturally reduces on it’s own 🙂
Thanks!
This recipe was super easy and full of flavor. I am going to make again for sure.
Thanks for stopping by Marketa! Glad you liked it.
Is there are reason why the Dutch oven recipe use beef broth and the Insta Pot recipe doesn’t?
Dutch oven recipes need far more liquid than instant pot recipes.