Festive Shredded Beef with Peppers

Name: Festive Shredded Beef with Peppers
Prep time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Française
Ingredients: 2.2 lbs (1 kg) chuck roast; 3 beef bouillon cubes; 2 tablespoons olive oil; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 large onion, sliced; 2 cloves garlic, minced; 2 cans (14 oz each) tomato sauce; Salt and pepper to taste

By Marie Lefebvre · Updated October 21, 2026

A crowd-pleasing shredded beef dish bursting with color and flavor. Slow-cooked until melt-in-your-mouth tender, then tossed with sautéed peppers and a rich tomato sauce — this is party food at its finest.

Prep⏱️ 60 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

2.2 lbs (1 kg) chuck roast
3 beef bouillon cubes
2 tablespoons olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, sliced
2 cloves garlic, minced
2 cans (14 oz each) tomato sauce
Salt and pepper to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Place the chuck roast in a pressure cooker with the bouillon cubes and enough water to cover. Cook under pressure for 1 hour.
2
Remove the meat and let it cool slightly. Reserve the cooking broth. Shred the beef into thin strips using two forks.
3
Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened and lightly golden.
4
Add the diced peppers and cook for 5–7 minutes, stirring occasionally, until tender.
5
Add the shredded beef and tomato sauce. Stir to combine, then add a ladle of the reserved cooking broth.
6
Season with salt and pepper. Simmer uncovered for 15–20 minutes until the sauce thickens.
7
Taste and adjust seasoning. Serve hot over rice or with crusty bread.