Comforting Shredded Beef
2 TBS unsalted butter
3 TBS olive oil
1 bottom round roast (4 pounds)
salt and freshly ground pepper
1/2 cup Cognac
2 cups beef stock
3 cups Chianti or other full-bodied red wine
Heat butter and olive oil in Dutch oven over medium high heat. Rub roast all over with salt and pepper. Brown the beef on all sides. This will take about 10 minutes.
Pour the cognac in the pan, warm it, and flame it with a match.
Pour in the stock and 1/2 cup of the wine. Cover and simmer slowly over low heat for 3 hours, adding wine, so there is always a cup of liquid in the pan.
Remove from heat and cool to room temperature. Remove beef and shred into small pieces, following the grain.
Return shreeded beef to liquid in pan. Heat until warmed through.
From The Silver Palate Good Times Cookbook