BBQ Pulled Beef

In a food processor, add the thyme leaves, rosemary, onion, garlic, carrot and celery. Pulse until pureed and set aside.

Add the olive oil to a large Dutch oven pot and sear the roast for a few minutes on each side until a light brown crust forms. Add the pureed vegetables into the pot along with all the dried seasonings. Add the beef broth, red wine and BBQ sauce and stir until combined.

Cover the pot and cook in a 350ºF oven for 4 hours, turning the roast at the halfway point. When it’s done, you can shred the roast with 2 forks (it will pull apart easily) and serve it immediately.

Note: I noticed quite a bit of grease in the sauce and wanted to remove most of it. So I removed the roast from the pot, tented it with aluminum foil and when it cooled, wrapped it in the aluminum foil and refrigerated it overnight. I moved the sauce to a smaller pot that would fit in my refrigerator and also stored that overnight so that the fat layer rose and solidified on top. The next day I spooned off most of the solidified fat, shredded the roast and warmed it in the sauce.