1 boneless beef blade roast, about 2 1/2 lb (1.2 kg)

2 tbsp (30 ml) olive oil

1 onion, chopped

2 cloves garlic, chopped

1 cup (250 ml) red wine

2 cups (500 ml) chicken broth

Salt and pepper

In a large pot over medium-high heat, brown the beef on all sides in the oil. Season with salt and pepper. Transfer to a plate.

In the same pot over medium heat, brown the onion and garlic. Deglaze with the wine. Add the broth and return the meat to the pot. Bring to a boil. Cover and cook over medium-low heat for about 2 hours. Remove the cover and cook for about 30 minutes or until the meat is fork tender and the sauce has reduced by half.

With the rack in the middle position, preheat the oven to 350 °F (180 °C).

Drain the meat and place on a work surface. Pour the cooking juices into a 11 x 8-inch (28 x 23 cm) baking dish. Shred the meat while removing most of the fat. Spread the meat into the baking dish and toss with the cooking juices. Set aside.

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