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Braised Beef Shredded Melt-in-Your-Mouth

A comforting, melt-in-your-mouth beef dish that's perfect for busy weeknights, quick to prep and full of flavor.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 lbs beef chuck roast Use high-quality beef for best results.
  • 2 tablespoons olive oil For searing the beef.
  • 1 large onion, diced Helps build the flavor of the dish.
  • 4 cloves garlic, minced Add more if you love garlic.
  • 1 cup beef broth Can substitute with red wine.
  • 1 cup red wine Optional; can use additional beef broth.
  • 2 tablespoons soy sauce Enhances umami flavor.
  • 1 tablespoon Worcestershire sauce Adds depth of flavor.
  • Salt and pepper to taste Essential for seasoning.
  • Fresh herbs for garnish (like parsley or thyme) Optional for presentation.

Method
 

Preparation
  1. Season the beef chuck roast generously with salt and pepper.
  2. In a large pot or Dutch oven, heat olive oil over medium-high heat and sear the beef on all sides until browned.
  3. Remove the beef and set aside. Sauté the diced onion until soft, about 5-7 minutes. Add minced garlic and cook for an additional minute.
  4. Deglaze the pot with beef broth and red wine, scraping the bottom for brown bits. Stir in soy sauce and Worcestershire sauce.
  5. Return the beef to the pot with bay leaves and other herbs if desired, bring to a simmer, cover, and reduce heat to low.
Cooking
  1. Allow to braise gently for about 3 hours or use a slow cooker on low for 6-8 hours.
Serving
  1. Once the beef is fork-tender, remove it and shred using two forks, then return it to the sauce.
  2. Serve on mashed potatoes, salad, or in crusty bread, garnished with fresh herbs.

Notes

For variations, use stew meat, brisket, or pork. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.