Real Recipes From Real Home Cooks ®

braised shredded beef in tomatoes and red wine

Recipe by
barbara lentz
beulah, MI

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

yield 4 serving(s)
prep time 15 Min
cook time 4 Hr
method Bake

Ingredients For braised shredded beef in tomatoes and red wine

  • 5 lb
    chuck roast cut into 5 or 6 chunks removing any fat
  • 2 Tbsp
    canola oil
  • salt and pepper
  • 1 lg
    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

How To Make braised shredded beef in tomatoes and red wine

  • 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.

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