I have two freezers full of organic pastured meats. I have half a beef, a whole pig and about 10 chickens. The hunters in my house only got one deer this year which was okay with me because we didn’t have room for any more. All of this meat will last us at least a year so when next fall comes we will have room for more. I have developed decent relationships with a couple of farmers who care as much about the land as they do the animals that roam it. I am lucky. I am so grateful that I have this resource.
A couple of days ago I pulled out a Bread and Butter Roast from the freezer and figured I would make Barbacoa Beef “Burrito” Bowls with it. Time got away from me yesterday and I didn’t have time to gather all the ingredients needed to make that so I got out the Instant Pot, cut the roast in to chunks and threw in a jar of BBQ sauce. I gave it a stir and left the house. Of course I forgot to make sure the pressure valve was sealed so when my husband got home shortly after I left to pick up my daughter from school, he asked my why the pot was hissing. He figured out how to fix that and 1 1/2 hours later we had a delicious dinner.
When I got home I cut up a head of Romanesco and a head of Cauliflower, drizzled with olive oil and threw it in the oven at 425º F for about 20 minutes. The non gluten free eaters in the house ate the leftover buns from Thanksgiving for their BBQ Beef sandwiches, my gluten free daughter ate a gluten free bun and I used Siete Foods coconut and cassava tortillas for mine. They all had leftover gluten free stuffing while I had a shredded beet salad. They all reluctantly ate their veggies.
This beef cut, the Bread and Butter roast is cut from the ribs of the cow. There were a few short ribs attached to it which I cut the meat off of and tossed in to our suet feeder. I trimmed a huge chunk of fat running through the middle because I didn’t want the sauce to be too greasy at the end of cooking. You could use any cut of roast for this recipe and you could easily do it in a crock pot or even slow cook on the grill or oven. I don’t usually think that far ahead so the Instant Pot is my go to for “slow cooked” meats.
Shredded BBQ Beef
2-3 pound grass fed beef roast
1 16 oz jar of BBQ sauce or homemade sauce or homemade AIP BBQ sauce
salt and pepper optional (I forgot to add it because I was in a hurry)
Cut the meat in to 3 inch chunks. Add to the Instant Pot. Pour sauce over meat and give it a stir. Secure the lid. Set the Instant Pot to the Stew/Meat setting and adjust the temp to 45 minutes.
When it is done cooking, remove the meat. Set the Instant Pot to Sauté and allow the sauce to reduce by about half, approximately 20 minutes. Shred the beef, pour the reduced sauce over the meat and serve.
Tips for cooking Grass Fed Beef
- Piercing the meat before cooking will cause the moisture/juices to cook out of the meat leaving it dry. Use a tongs to flip your meat when not using an Instant Pot.
- Use a salt rub instead of a marinade. Salt in marinades draw out the moisture.
- Use a meat thermometer to judge how well done your meat is. Once you remove the meat from its heat source it will continue to cook. So remove it while it is about 10 degrees less than the temp you want it at. While the meat rests, it will finish cooking.
- Let roasted meats sit about 15 minutes before slicing in to them. This allows the meat to hold on to its moisture and this is of particular importance for grass fed beef.
- Grilled, seared or roasted grass fed beef is best served on the rare side. It will dry out in the instant pot if there is not adequate liquid in the pot. Follow the instructions for your pressure cooker to know how much liquid to use.