Pulled Beef Braised in Red Wine and Tomatoes

200 posts! The Pantry Portfolio is now officially filled with 200 of my experiments in the kitchen as I’ve learned to become a confident at-home cook.  It feels fitting that I take this post today to award some Superlatives. So – here we go!

I’m confident that this braised beef will stand up to the recipes posted above as I’ve already now made it twice in two weeks.  After a hearty sear in the dutch oven, the beef simmers in wine, balsamic, and diced tomatoes for 4 hours. Then it is pulled and can sit in the fridge to be used all week in tacos, salads, pastas, omelets, and more!  There is something so simple about this beef but also rich from the wine and balsamic.

A key to the final rich flavor is ensuring a strong sear. Don’t hold back on that step, I promise you’ll be pleased!

Have you made any dishes that I’ve posted? I’d love to hear what YOUR favorites have been.

Pulled Beef Braised in Red Wine and Tomatoes

  • Servings: 8-10
  • Print

Spend your Sunday with this roast simmering in the oven in a broth of rich red wine, tomatoes, and balsamic vinegar. You'll be thanking yourself all week.


  • 3 lb chuck roast
  • Salt and Pepper to coat the beef
  • 2 small onions – chopped
  • 8 cloves of garlic – roughly chopped
  • 1 28oz can of petite diced tomatoes (drained)
  • Crushed Red Pepper (optional)
  • 1.5 cups of bold red wine
  • 2 Tablespoons balsamic vinegar


Steps & Notes

  1. Preheat the oven to 325.
  2. Season the meat with salt and pepper liberally on all sides – pat into the meat.
  3. Heat some olive oil in a dutch oven then sear the beef on all sides. 
    • Note: This will take about 15 minutes – don’t skip this part! You want a nice dark crust. 
  4. Once crusted, remove the meat to a side plate. 
  5. Add onions, garlic, and crushed red pepper to the pan and reduce to medium low heat. Cook for 10 minutes, stirring regularly.
  6. Add the wine, balsamic, and tomatoes, and bring up to high heat to remove any bits from the side of the pan.
  7. Nuzzle the beef back into the center of the pan, cover, and place into the oven.
  8. Cook for 4 hours at 325.
  9. Remove from the oven, let cool for 20 minutes, then shred. Mix well.


Recipe from The Pantry Portfolio @ http://www.pantryportfolio.com



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