Italian Beef - cooking recipe

Ingredients

3 to 3 1/2 lb. boneless chuck, top or bottom round or rump roast (I use chuck)
2 cans beef broth (can use low-fat)
1 c. white wine
1 clove garlic, minced
1 tsp. chopped parsley
1/2 tsp. basil
salt and pepper to taste
olive oil (enough to brown meat)
water (enough to cover meat)

Preparation

Wipe meat with a paper towel and brown in the olive oil in Dutch oven. Add remaining ingredients. Cook on top of stove, covered, over medium heat for 1 to 1 1/2 hours or until very tender. Add more broth or water as needed. When meat is done, shred into chunks and spoon out on hard rolls (hoagies) for delicious sandwiches.