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Mediterranean Braised Beef

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Protein
Cuisine Mediterranean

Equipment

  • Pressure Cooker

Ingredients
  

  • 4 lbs Chuck roast
  • 1 yellow onion thinly sliced
  • 1-2 Roma tomato quartered
  • 4 cloves garlic minced
  • 2 tsp oil use more if needed
  • 1 1/2 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp Mediterranean seasoning blend
  • 1/2 tbsp onion powder
  • 1/2 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tsp smoked paprika
  • 2 bay leaves
  • 3 1/2 cups water
  • 1/2 tbsp white vinegar
  • 1 tbsp tomato paste
  • 1 tbsp harissa paste

Instructions
 

  • Cut the beef into pieces and liberally season all sides with salt, pepper, garlic powder and a drizzle of olive oil.
  • Set your Instant Pot to the sauté setting and heat a drizzle of oil. Sear the beef on all sides, about 3-4 minutes per side or until browned. Remove the beef and place it on a plate or cutting board.
  • In the same pot, add sliced onions and cook until fragrant, about 3 minutes. Then, add tomatoes and minced garlic and sauté for another 2 minutes, scraping the bottom of the pot to pick up the browned bits, thats flavor.
  • Add in onion powder, garlic powder, chili powder, cumin, smoked paprika Mediterranean seasoning blend and allow the seasonings to blend for about 1 minute before adding in the tomato paste and harissa paste. Allow that to caramelize for 2 minutes then carefully pour in the water or broth. Mix to combine.
  • Return the beef and juices to the pot. Add in salt and pepper to taste. (If you're using beef broth you can skip this step). Add a cap of vinegar and mix until combined.
  • Using the pressure cook setting cook on high for 45 minutes. After cooking, allow the pressure to naturally release for 20 minutes before manually releasing the remaining pressure. Remove the beef from the pot and shred it.
  • Optional - Turn the Instant Pot back to the sauté setting and bring the sauce to a boil. Let it simmer for 25 minutes, or until the sauce thickens. Be sure to skim off any fat that rises to the top. Once thickened, pour some of the sauce over the shredded beef.
  • Enjoy with rice, Cava bowls, gyros, or salads!

Notes

Oven instructions

  • Preheat oven to 300 degrees F
  • In a large dutch pot over medium-high heat, sear beef on all sides, 2-3 minutes per side. Remove the beef from the pot. Then add in more oil, if needed and sautè onions for 3 minutes until fragrant then add in garlic and sautè for another minute.
  • Add the beef back to the pot. Then pour in the blended sauce and water or beef broth. Bring to a simmer, cover and transfer to the oven. Cook in the oven for 3 hours or until the beef easily shreds.
  • Transfer the beef to a bowl, then shred. Bring the beef broth to a boil. Let it simmer for 25 minutes, or until the sauce thickens. Be sure to skim off any fat that rises to the top. Once thickened, pour some of the sauce over the shredded beef.
Keyword Beef Recipe, Shredded Beef