BBQ Pulled Beef

Directions

1. 1
   In a food processor, add the thyme leaves, rosemary, onion, garlic, carrot and celery.
2. 2
   Pulse until pureed and set aside.
3. 3
   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.
4. 4
   Add the pureed vegetables into the pot along with all the dried seasonings.
5. 5
   Add the beef broth, red wine and BBQ sauce and stir until combined.
6. 6
   Cover the pot and cook in a 350 degrees F oven for 4 hours, turning the roast at the halfway point.
7. 7
   When its done, you can shred the roast with 2 forks (it will pull apart easily) and serve it immediately.
8. 8
   Note: I noticed quite a bit of grease in the sauce and wanted to remove most of it.
9. 9
   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.
10. 10
    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.
11. 11
    The next day I spooned off most of the solidified fat, shredded the roast and warmed it in the sauce.