Slow Roasted Beef

3 pound Beef Shoulder

1 1/2 tablespoons Salt

1 tablespoon Pepper

1 tablespoon Paprika

1 teaspoon Cumin

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 14 oz can Crushed Tomatoes

2 cups Red Wine

3 Bay Leafs

2 tablespoon Olive Oil

In a small bowl, mix all the spices together.  Rub the spice mix all over the beef roast. 

Preheat oven to 300 degrees F.  Heat a heavy Dutch Oven on top of the stove over medium high heat.  Add olive oil, and sear meat for ten minutes, flipping once.  Pour wine, crushed tomatoes, and add the bay leafs.  Cover with the lid, and put it in the oven on a center rack.  Cook for 3 hours. 

Using two forks, shred the meat.

*This tender meat is perfect for Enchiladas, Roast Beef Sandwiches, and much more...