Sometimes, the summer wears me out with its emphasis on salads and fruits and lighter fare. Sometimes, I crave a good, old-fashioned roast. But heating up my kitchen? I really didn’t want to do that. So I had this dilemma on my hands.

But this recipe is really a great idea, don’t you think? With it, I can adjust the seasonings to my liking. I can choose the type (and amount!) of wine I use. I could even substitute boneless, skinless chicken breasts for the beef roast, adjust my herbs and spices and switch to a white wine. Pork roast would also work. Imagine the possibilities (and the leftovers)!

 

INGREDIENTS

2½ pounds beef round roast

1 small onion, sliced thinly

½ cup water

½ cup red wine, I used a cabernet

1 teaspoon basil

½ teaspoon thyme

½ teaspoon marjoram

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

DIRECTIONS

Combine all the spices in a small bowl. Stir to combine and set aside.

Place the roast in the bottom of a crockpot. 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.

Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently (see Quick Tip) and then toss in the juices to keep it moist.

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Quick Tip:  This dish can be cooked in a regular oven just as easily, although it will heat up your kitchen for an extended period of time. Follow these directions:  Preheat to oven to 350 degrees F. Assemble your roast in a roasting pan, just as you would for the crockpot. Then cover and bake for 3 hours, checking the meat periodically, to see if it needs more liquid. If it does, add a bit more water. Cook another hour, or until the meat is falling apart. Then shred gently (see the other Quick Tip) and leave it in the juices to keep it moist.

Recipe and photo courtesy of Mary at Barefeet in the Kitchen