Seasoned with a light blend of Italian spices and then cooked in red wine, this roast smells incredible as it cooks throughout the day.
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Servings: 6-8 servings
Calories: 367kcal
Ingredients
2½poundsbeef round roast
1small onionsliced thinly
½cupwater
½cupred winecabernet, merlot, or pinot noir work well
1teaspoonbasil
½teaspoonthyme
½teaspoonmarjoram
1teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Instructions
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 Directions
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 Directions
Preheat the oven to 350°F. Cover the roast 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.