Simple Slow Cooked Beef
Ingredients
2 tablespoons olive oil
1 4-pound top round roast
2 cups beef stock
3 cups burgundy or other full bodied red wine
1 bay leaf
1 clove garlic
1 tablespoon soy sauce
1 4-pound top round roast
2 cups beef stock
3 cups burgundy or other full bodied red wine
1 bay leaf
1 clove garlic
1 tablespoon soy sauce
Instructions
Heat oil in a heavy-bottomed pot over medium-high heat, or brown beef in a 325F oven. Brown beef on all sides -- about 10 minutes. Pour in the stock and 1 cup of wine, plus the bay leaf and garlic. Cover and simmer slowly over low heat or in the oven about 3 hours, adding more wine to keep the level of liquid constant. Remove from heat and let cool to room temperature in the pot. Remove the beef and shred into small pieces, following the grain of the meat. It should fall apart easily. Return the shredded beef to the liquid. Heat until warmed through. Add soy sauce and salt and pepper to taste.
Note: This was pretty easy, and very good. The flavor was not necessarily complex, but it was juicy and delicious. It was definitely a hit on Friday!
