AIP Crockpot Shredded Beef Recipe
Shredded beef is a delicious option that really fills you up. This AIP crockpot shredded beef recipe is nicely prepared without inflammatory ingredients.
The Shredded Beef Showdown
Every once in a while it pops into your head: I haven’t had shredded beef in forever. I should make some.
And you get excited because for once you’re craving something that’s actually in line with autoimmune protocol.
Or is it?
Don’t move too quickly, because the wrong shredded beef recipe could do a number on your condition.
Shredded beef is one of those things that people seem to want to spice up. Totally understandable, but also totally not cool for AIP.
One popular ingredient is barbeque sauce. If you’ve ever seen a list of the foods you should avoid on AIP, you’ll see a lot of familiar players on your barbeque sauce label.
Tomatoes, sugar, and spices make most barbeque sauces a no-go for AIP.
Speaking of spices, shredded beef might contain cumin, which is a seed-based spice to be avoided.
Brown sugar and mustard are other items that may find their way into shredded beef.
How to Make AIP Shredded Beef
As you can see, there are a lot of hazards in typical shredded beef recipes for someone with an autoimmune condition.
Let’s explore how to keep the flavor while losing the inflammatory elements.
Since we’re using a crockpot for this recipe, keeping things moist is very important. I opted to use beef broth and beet and carrot sauce.
The beet and carrot sauce is an AIP-friendly alternative to barbeque sauce. It adds some natural sweetness and earthy flavor.
Garlic, onion, and ginger go a long way in amplifying the flavor of the beef. They are great options in dishes like this where you need workarounds to spices.
Red wine vinegar also helps infuse some of the tangs that would normally be brought using a barbeque sauce. A bit of honey helps to sweeten the beef, while a splash of coconut aminos offers that great umami flavor.
The beefy scent wafting through your house might call everyone to the dinner table early!
The Ultimate Food List
Are eggs OK on AIP? How about bananas? Or peppercorns?
Starting out on AIP can be frustrating because you have to question every ingredient of every food you eat.
And then, inevitably, you miss something and feel guilty for possibly offending your body.
Please don’t feel guilty, it happens to the best of us. But you can help prevent accidentally eating something you shouldn’t by consulting this handy AIP food list.
It’s a very comprehensive list that takes a lot of the guessing out of AIP. I hope you find it as helpful as I do!
Deliciously shredded beef slow-cooked to perfection.
- 18 oz (504 g) of beef roast, off the bone
- 2 Tablespoons (30 ml) of olive oil
- 1/2 medium onion (55 g), peeled and sliced
- 2 garlic cloves (6 g), peeled and minced
- 1 thumb-sized piece ginger (5 g), peeled and minced
- 2 Tablespoons (30 ml) of red wine vinegar
- 2 cups (480 ml) of beef broth, hot
- 1/2 cup Beet and Carrot Sauce
- 2 Tablespoons (30 ml) of coconut aminos
- 2 teaspoons (10 ml) of honey
- 4 portions cauliflower rice, to serve
parsley, to garnish
- Halve the beef roast along the grain (having two pieces will ensure the beef is fully submerged in the broth in the crockpot. This is optional but recommended.).
- Heat one tablespoon olive oil in a large pan and cook the beef until dark and golden on all sides. Remove and set aside.
- Heat the second tablespoon of olive oil in the same pan and cook the onions, garlic, and ginger until the onions have completely softened and caramelized.
- Deglaze the pan with the red wine vinegar. Once the vinegar has cooked out, pour in the beef stock to warm through for a minute.
- Tip the entire mixture into a crock pot and add the browned beef piece(s). Cover with the lid and cook for 3 hours on high.
- After 3 hours, remove the beef and set aside, covered with foil to rest.
- Transfer the sauce and onion mixture from the crock pot to a clean pan. Put the pan on the stove top and add the Beet and Carrot Sauce, coconut aminos, and honey. Reduce the mixture over moderately high heat to 1/3 of the original yield, stirring occasionally.
- In the meantime, after the beef has rested for at least 10 minutes, use two forks to shred into thinner strips.
- Add the pulled beef to the warm, reduced sauce and stir well to combine. Serve the shredded beef over cooked cauliflower rice and garnish with parsley.
All nutritional data are estimated and based on per serving amounts.
- Calories: 487
- Sugar: 9 g
- Fat: 38 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 22 g