Yields: 6 Servings Difficulty: Easy Prep Time: 25 Mins Cook Time: 4 Hr Total Time: 4 Hr 25 Mins
- Heat oil in a large skillet over medium-high heat. Season roast with salt and pepper. Cook, turning occasionally, until brown on all sides, 3 to 4 minutes.
- Combine onion, garlic, thyme, and wine in a 4-quart slow cooker. Top with roast. Cook, covered, until roast is fork-tender, on low for 6 to 8 hours or on high for 4 to 5 hours.
- Discard thyme sprigs. Remove roast from slow cooker and shred into bite-size pieces; return to slow cooker. Season with salt and pepper.
- Serve on rolls with mayonnaise, romaine, and giardiniera, if desired.