braised shredded beef in tomatoes and red wine
This is so good. I used venison and it turned out wonderful. Served over rice and it was a hearty meal that was delicious.
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yield
4 serving(s)
prep time
15 Min
cook time
4 Hr
method
Bake
Ingredients For braised shredded beef in tomatoes and red wine
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5 lbchuck roast cut into 5 or 6 chunks removing any fat
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2 Tbspcanola oil
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salt and pepper
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1 lgyellow onion diced
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10 clovegarlic minced
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215 oz can diced tomatoes
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2cubes beef bouillon or 2 tbsp better than beef bouillon
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3 cdry red wine i used pinot noir
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1/4 cbalsamic vinegar
How To Make braised shredded beef in tomatoes and red wine
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1Preheat oven 325 degrees. In a large dutch oven add the oil. Sprinkle salt and pepper on the roast. Sear the pieces of roast one at a time on all sides and remove to a plate. Add the onion and garlic and saute until softened. Add the wine and tomatoes scraping up all the bits from the bottom of the pan
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2Stir in the bouillon and the balsamic vinegar. Add the roast back into the pan. Cover and transfer the pan to the oven and braise for about 3 to 4 hours. Until the roast falls apart.
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3With two forks shred the roast and serve over potatoes, pasta, or rice.
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