2 tbsp. butter
3 tbsp. olive oil
4 lbs. bottom round pot roast
Salt and pepper
1/2 c. cognac
1 c. beef stock
3 c. or more dry red wine (Chianti preferred)

Rub the roast with salt and pepper. Melt the butter in the oil in a Dutch oven over medium high heat. Brown the meat well on all sides. Add the cognac to the pan, let it get warm, and ignite it carefully with a match. Let the flame die down, and add 1/2 cup wine and stock to the pan.

Cover and simmer for 3 hours, adding more wine as needed to cover the bottom by about 2 inches. Remove from the heat and let cool to room temperature. Shred the meat, following the natural grain, and mix it well with the cooking liquid. Check for seasoning, and serve warm, on toast or English muffins. Serves 6-8.