Braised Shredded Beef in Tomatoes and Red WIne
Featured Pinch Tips Video
- 5 lb
- chuck roast cut into 5 or 6 chunks removing any fat
- 2 Tbsp
- canola oil
- salt and pepper
- 1 large
- yellow onion diced
- 10 clove
- garlic minced
- 15 oz can diced tomatoes
- cubes beef bouillon or 2 tbsp better than beef bouillon
- 3 c
- dry red wine i used pinot noir
- 1/4 c
- balsamic vinegar
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
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.
3With two forks shred the roast and serve over potatoes, pasta, or rice.