This is a couple of hours into the cook. I’ve cut up three onions, laid the thick slice of beef on top, added beef broth, wine, garlic and onion powders, basil, oregano, and the juice from a jar of pepperoncini along with several of the peppers. The meat is at the point where it will break up with a little fork work.
After a couple more hours it was ready to shred. You can do this in the crock, or you can dip it out with a spider into a large bowl where it will be a little easier. You want a lot of juice but if you think there is too much take the lid off for a while.