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 pieces.

-Return the shredded beef to the liquid. Heat until warmed through. Add soy sauce if desired.

Serve on buns or french bread.