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Shredded Beef with Mushroom Gravy (Dairy Free, Nut Free, Coconut Free, Egg Free)

  • Author: Cristina
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Pressure Cooker
  • Cuisine: Beef


Shredded Beef with Mushroom Gravy: tender beef slow cooked with bone broth mushroom gravy, flavored with onion, rosemary, garlic, and ginger. Keto comfort food.



  • 1 1/22-pound chuck roast
  • 3 teaspoons fine salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground white pepper
  • ¼ teaspoon five spice
  • 2 tablespoons salted ghee or lard
  • 1 medium onion, diced
  • 1-pound sliced mushrooms
  • 2 sprigs rosemary, minced
  • 2 cloves garlic, minced
  • 2-inch nub of ginger, peeled and sliced
  • Juice of one lemon
  • 1 cup bone broth
  • 1 tablespoon extra virgin olive oil


  1. Salt the beef with 2 teaspoons fine salt and set aside.
  2. Heat a large (16 inch) skillet over medium heat. When it comes to temperature, melt the ghee in the skillet. Add in the onion, mushrooms and sauté for 8 to 10 minutes or until very tender and aromatic. Add in the rosemary, garlic and ginger and sauté for another 5 minutes.
  3. Stir in the lemon juice and deglaze the skillet, then remove from the heat. Transfer the onion and mushroom mix to a blender, then add in the bone broth and blend until a puree forms.
  4. Drizzle ½ tablespoon olive oil into the hot skillet and sear the meat for 3 minutes each side, then sprinkle with the rest of the dry seasonings.
  5. Pour the mushrooms gravy into the pot of your slow cooker or pressure cooker. Add the seared and seasoned meat to the creamy sauce.
  6. Close the lid and set to cook on low for 6 hours in the slow cooker. If you’re using a pressure cooker, cook on high for 50 minutes, then release the pressure manually.
  7. If you make this in the pressure cooker, shred the beef then reduce the sauce for 8 minutes. If you used the slow cooker, shred the beef, stir well and serve hot!

Recipe Notes:

  • Omit the 5 spice and white pepper to make this AIP.
  • 5.8g net carbs per serving


  • Serving Size: 1 serving
  • Calories: 363.7
  • Fat: 16.3g
  • Carbohydrates: 6.9g
  • Fiber: 1.1g
  • Protein: 46.3g