Can't see why not. For best flavor, use beef or veal stock (which after use in braising may be converted to gravy or soup), and herbs/spices (if any) similar to what you used in roasting. Cut in slices or chunks before braising for more flavor & quicker results. Braise covered.

If it's a lean cut of beef - which given the texture, sounds possible - you might want to brown some bacon, pancetta or such before adding the meat and stock. A good braise benefits from a little fat.

Braising lean meat is never a good idea. It will wind up with the consistency of sawdust. Especially if it has already been roasted. I would not advise you do that