Step 1

Preheat the oven to 350 degrees Fahrenheit

Step 2

Generously season the roast on all sides with salt and pepper. Heat the olive oil in a dutch oven on medium high heat. Add in the roast and sear on all sides until a golden brown crust forms. Set aside on a plate

Step 3

Add the onion and garlic to the pot and saute for 4-5 minutes until the onion begins to soften. Add in the wine, beef stock, balsamic, thyme and rosemary and stir. Return the roast to the pot. Cover with a lid and transfer to the oven to cook for 2 and a half hours

Step 4

After 2 hours of cooking leave the roast in the pot and use two forks to break it up into chunky shredded pieces. Stir the shredded beef around to ensure that its all well coated in the sauce in the bottom of the pot.