• 3 lb beef round roast
  • 2 tbsp plus 1/4 c extra virgin olive oil
  • 1 tbsp black pepper
  • 1 large yellow onion, thinly sliced
  • 3 cloves fresh garlic, minced
  • 1 cup beef bone broth
  • 1 cup sulfite-free red wine
  • 2 tbsp fresh rosemary leaves
  • 2 tbsp fresh basil leaves, minced
  • 1 tbsp fresh or dried oregano leaves
  • 3 whole bay leaves
  • Fresh parsley, for garnish
  1. Lightly rub the roast with 1 tablespoon of the olive oil and sprinkle with black pepper.
  2. Heat a shallow pan over medium heat. Add the roast and cook, turning every 1-2 minutes until evenly browned. Set the beef in a slow cooker.
  3. Add another tablespoon of olive oil to the pan. Add the onions and garlic and cook until onions are slightly softened. Add onions and garlic to the slow cooker.
  4. In quart sized measuring cup, combine ¼ cup olive oil, bone broth, and wine, stirring thoroughly. Mix in rosemary, basil, and oregano, then add bay leaves. Pour the mixture over the roast.
  5. Slow cook on low heat for 5-6 hours. Remove roast to a cutting board and shred with two forks. Return to the slow cooker to toss in the juices to keep it moist. Garnish with freshly chopped parsley.