4 lb. beef top round roast
2 tablespoons olive oil
2 cups beef stock
3 cups burgundy or other red wine
1 bay leaf
1 whole clove garlic
1 tablespoon soy sauce
-Heat oil in pan over medium-high heat and 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 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
-Return the shredded beef to the liquid. Heat until warmed through. Add soy sauce if desired.
Serve on buns or french bread.