Braised Shredded Beef in Tomatoes and Red WIne

barbara lentz

By
@blentz8

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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Serves:

4

Prep:

15 Min

Cook:

4 Hr

Method:

Bake

Ingredients

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
2
15 oz can diced tomatoes
2
cubes beef bouillon or 2 tbsp better than beef bouillon
3 c
dry red wine i used pinot noir
1/4 c
balsamic vinegar

Directions Step-By-Step

1
Preheat 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
2
Stir 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.
3
With two forks shred the roast and serve over potatoes, pasta, or rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American