• Preheat the oven to 325°F.
• Pat roast dry with paper towel. Heat oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster; brown beef all over, turning with tongs, for about 10 minutes. Transfer to a plate and set aside.
• Add the wine (or water) and deglaze the pan. This means to scrape up any of the bits of beef that have stuck to the pot.
• Add the onions to the pot, and cook until the onions are soft.
• Add the garlic and cook for one minute.
• Add in the water, bouillon, worcestershire sauce, salt, and thyme.
• Return the beef to the pot.
• Cover and bake for 2.5 to 3 hours, or until the meat easily comes apart when pulled between two forks.

To Serve as Sandwiches

• Toast slices of sourdough (or other. hearty) bread.
• Pile on some of the beef.
• Top with a slice of Gruyere or Emmentaler cheese.
• Place on a sheet pan and under the broiler until the cheese is bubbly.

To Serve as Bowls

• Add cooked barley to a bowl, top with a scoop of the beef mixture, and some grated Gruyere or Emmentaler. Microwave until cheese is melted. Alternatively, use oven safe bowls and broil until cheese is bubbly.