braised shredded beef in tomatoes and red wine

Name: Braised Shredded Beef in Tomatoes and Red WIne
Prep time: 15 min
Cook time: 4 h
Yield: 4
Cuisine: American
Ingredients: 5 pound(s) chuck roast cut into 5 or 6 chunks removing any fat; 2 tablespoon(s) canola oil; - salt and pepper; 1 large yellow onion diced; 10 clove(s) garlic minced; 2 - 15 oz can diced tomatoes; 2 - cubes beef bouillon or 2 tbsp better than beef bouillon; 3 cup(s) dry red wine i used pinot noir; 1/4 cup(s) balsamic vinegar

17 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jun 5, 2016

This is so good. I used venison and it turned out wonderful. Served over rice and it was a hearty meal that was delicious.

Rate

prep time 15 Min

cook time 4 Hr

method Bake

yield 4 serving(s)

Ingredients

5 pounds chuck roast cut into 5 or 6 chunks removing any fat
2 tablespoons canola oil
- salt and pepper
1 large yellow onion diced
10 cloves garlic minced
2 - 15 oz can diced tomatoes
2 - cubes beef bouillon or 2 tbsp better than beef bouillon
3 cups dry red wine i used pinot noir
1/4 cup balsamic vinegar

How To Make braised shredded beef in tomatoes and red wine

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

Step 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.
Step 3

With two forks shred the roast and serve over potatoes, pasta, or rice.
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