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Shredded Beef

Comfort food at its best, this roast is braised gently with garlic, onion, herbs, and spices in a broth of red wine and our savory Glace de Viande until it's fall-apart tender.


  • 3 tablespoons vegetable oil
  • 1 top round or chuck roast (3-4 pounds)
  • Salt and ground black pepper
  • 1/2 cup red wine
  • 1 1/2 ounces Glace de Viande Gold® dissolved in 4 cups hot water
  • 1 large onion, quartered
  • 6 cloves garlic, crushed
  • 2 bay leaves
  • 3 whole allspice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crumbled


  1. Warm the oil in a Dutch oven over medium-high heat.  Season the roast generously with salt and pepper.  Transfer it to the pot and brown it on all sides, about 10 minutes.
  2. Reduce the heat to low and add the red wine and 2 cups of the diluted Glace de Viande Gold®, reserving the remainder.  Add the remaining ingredients, stirring briefly to distribute them.
  3. Bring the liquid to a simmer, cover the pot, and cook (just at a simmer) for 3 hours, adding more stock to the pot as needed so that there is always 1-1 1/2 cups of liquid in the pot. The meat should be very tender.
  4. Remove the pot from the heat and let the beef cool to room temperature.  Remove it from the pot and shred it, following the natural grain of the meat.
  5. Strain the braising liquid and combine it with the beef.  Reheat gently to serve or store in the refrigerator.

Additional Tips

Wine Pairing: Barolo or Cotes du Rhone

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Classic French Stocks and Sauces