1 whole sirloin or chuck roast
1/4 cup butter
2 whole large onion, sliced thick
3-4 cloves of garlic, peeled
1/2 cup soy sauce
1 cup red wine
1/2 tsp salt
2 cups water
Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.
Set roast on top of the onions. Add all remaining ingredients. Cover pot and cook in 250 oven for 5 to 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
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A variation on this recipe is "slow-cooked chicken"
Substitute white wine for the red wine, omit the water, do not cover the dutch oven, and cook for about 3 hours at 275 or 300.
