Shredded Beef & Onions Recipe |

Shredded Beef & Onions

Shredded Beef & Onions is in weekly rotation in my kitchen!

Shredded Beef & Onions Recipe |

Why I Love Shredded Beef & Onions

Its simple preparation and bold flavors are a no-brainer in my book. Plus I get serious satisfaction out of buying a less expensive cut of meat and transforming it into something tender and delicious.

All you need are five main ingredients – a beef roast, onions, leeks, broth, and my secret ingredient, balsamic vinegar – to make this Shredded Beef & Onions recipe come to life.

No leeks? No problem. Just omit the leek and add an extra onion.

Shredded Beef & Onions Recipe |

Can You Make Shredded Beef in a Crock Pot?

My preferred method for cooking this Shredded Beef & Onions recipe is the Dutch oven (this is the one I use), and I’ll tell you why. It comes out more tender – in my experience – than the InstantPot, but it takes less time than the slow cooker.

And unlike the slow cooker and InstantPot, the broth reduces down automatically in a Dutch oven, creating the most delicious liquid.

I highly recommend making this recipe in a Dutch oven for the best result. However, if you want to try a crock pot adaptation, follow this article to see some basic tips.

Shredded Beef & Onions Recipe |

Shredded Beef & Onions Recipe (Paleo)

Course: Main Course
Cuisine: Beef, Gluten-Free, Paleo, Whole30
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 6
Calories: 353 kcal
Author: Steph Gaudreau

This Shredded Beef & Onions Recipe has a simple preparation and bold flavors that are a no-brainer. Make it on your weekly prep day!



  • 1 tbsp ghee
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 lb sirloin tip roast
  • 1 large leek cleaned, white part only, sliced thinly (about 3 cups)
  • 2 large white or yellow onions sliced thinly (about 5 cups)
  • 1 large red onion sliced thinly (about 2.5 cups)
  • 3 cups low sodium chicken broth or beef broth
  • 2 tbsp balsamic vinegar
  • Sea salt and pepper to taste


  1. Preheat the oven to 300ºF.

  2. Place your Dutch oven over high heat and add the ghee or avocado oil. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat liberally with sea salt and pepper.
  3. Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.
  4. Remove the meat temporarily from the pot onto a plate.
  5. Reduce the heat to medium. Add the leek and onions and cook 6 to 8 minutes or until softened but not brown, stirring often.
  6. Add the meat back to the pot, nestling the roast in among the leek / onion mixture.
  7. Add 2 cups of broth and the balsamic vinegar. The liquid should cover the roast about ¾ of the way up the side. If the liquid level is too low, add a bit more broth.
  8. Bake covered for about 3 hours.
  9. Remove the roast onto a platter and all it to cool a bit. Shred the meat with two forks and return it to the pot with the leeks, onions, and broth. Adjust the seasoning with salt and pepper, if needed.

Recipe Notes

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Nutrition Facts
Shredded Beef & Onions Recipe (Paleo)
Amount Per Serving
Calories 353 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 131mg44%
Sodium 367mg15%
Potassium 978mg28%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 51g102%
Vitamin A 245IU5%
Vitamin C 5.9mg7%
Calcium 71mg7%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

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Shredded Beef & Onions Recipe |

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25 Responses

    1. It’s parsley. I normally don’t add it but I had to add some green to make the image look appealing. Brown food is hard to work with 😉

  1. i dobnt know what we did wrong, but this roast had absolutley no flavour….. made it for supper tonight :'(

    1. You could do it in the instant pot, but I really don’t recommend it because the onions won’t caramelize the same way. If you don’t mind that issue, then yes it will work in the instant pot.

      I haven’t adapted the recipe so anything I say here is purely a guess. I would probably reduce to about 1 cup broth and probably cube the meat up into about 2″ cubes. I would start with about 35 minutes of cooking time and go from there. Be sure to let the steam release naturally, not through the quick release.

      That’s my best guess!

  2. Your Shredded Beef & Onions looks delicious. The recipe suggests using a sirloin tip roast. I’m not familiar with that kind of roast, and did not see it at my local store. Have you successfully made it with other cuts of beef? If so, which ones would you recommend?

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.


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