“Source: Barefeet In the Kitchen blog, slightly adapted”
2 1⁄2 lbs beef round roast
1 smallonion, sliced thinly
1⁄2 cupred wine (cabernet is good)
1 teaspoondried basil
1⁄2 teaspoondried thyme
1⁄2 teaspoondried marjoram
1⁄2 teaspoonfresh ground black pepper
Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.
CROCKPOT: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
OVEN: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
I have serve the shredded meat over mashed potatoes or in buns as a sandwich.