Paleo Shredded Meat with Onions
Elevate your paleo meal prep with this irresistible Paleo Shredded Meat with Onions—a tender, slow-cooked beef chuck roast infused with caramelized onions, aromatic spices, and the savory depth of coconut aminos and beef broth. Perfectly seasoned with smoked paprika, garlic powder, and fresh thyme, this recipe combines rich flavors with a melt-in-your-mouth texture that's both wholesome and protein-packed. With just 15 minutes of active prep and a low-and-slow cooking method, this dish is ideal for busy cooks craving a comforting, nutrient-dense meal. Serve it alongside roasted vegetables, cauliflower rice, or enjoy it as a standalone paleo-friendly delight. Whether for a hearty dinner or weekly meal prep, this recipe showcases the art of slow-cooked perfection with simple pantry staples!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 large onions
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 cup coconut aminos
- 1 cup beef broth
- 5 sprigs fresh thyme
- 2 tablespoons olive oil
Instructions
Begin by patting the beef chuck roast dry with paper towels. This will help ensure even browning.
Season the beef with salt, pepper, garlic powder, and smoked paprika, rubbing the spices evenly over the entire surface.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil.
Once the oil is hot and shimmering, add the beef roast and sear on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
Slice the onions into thin rings and add them to the pot. Sauté the onions over medium heat until they become translucent and start to caramelize, about 8-10 minutes.
Return the browned beef roast to the pot, nestling it among the onions.
Add the coconut aminos, beef broth, and thyme sprigs to the pot, ensuring the liquid covers at least three quarters of the beef.
Bring the liquid to a simmer, then cover the pot and reduce the heat to low.
Allow the beef to cook slowly for 3-4 hours or until it is tender enough to be easily shredded with a fork.
Once cooked, remove the beef from the pot and use two forks to shred it into strands.
Return the shredded beef to the pot, mixing it well with the onions and cooking liquid.
Serve hot, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.7 g | 270% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7118 mg | 309% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 45.0 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3319 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
