No secret that Michigan is going to play a meat & potatoes kind of game with at least five tight ends. Coach Frey went with an upscale old fashioned pot roast to get in the Harbaugh frame of mind.
2 1/2 lb beef round roast
1 small onion, sliced thinly
1/2 cup water
1/2 cup red wine, I used a cabernet
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all the spices in a small bowl. Stir to combine and set aside.
Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly.
Top the roast with the onions and pour the wine and water into the bottom of the pot.
Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.