2 tbsp. unsalted butter
3 tbsp. olive oil
1 top round or rump roast (4 to 5 lbs.)
Salt & fresh ground black pepper
1/2 c. cognac
2 c. beef stock (preferably homemade)
3 c. (or as needed) Chianti or other full bodied red wine

1. Heat butter and oil in Dutch oven over medium high heat. Rub the roast with salt and pepper. Brown the beef on all sides in the hot oil and butter. About 10 minutes.

2. Pour cognac into pan, warm it and flame with a match. (Be careful!)

3. Pour in the stock and 3/4 cup of the wine. Cover the pan and simmer slowly over low heat for about 3 hours. Continue to add more wine so that there is always about 1 cup of liquid in the pan.

4. Remove from heat and cool to room temperature. Remove the beef and shred into small pieces. It should fall apart very easily.

5. Return the meat to the liquid in the pan. Heat until warmed through. Serve as is, sprinkled with parsley, on toast, or as a base for a cheese steak hoagie. Serves 6 to 8.