I bought a 3 pound top round roast, and was thumbing through my Silver Palate Good Times Cookbook. I decided to try this:
2 T. unsalted butter
3 T. olive oil
one bottom round or top round roast (3-4 lb.)
salt and freshly ground black pepper
1/2 c. cognac
2 c. beef stock
3 c. Chianti wine
Rub roast with salt and pepper. Heat butter and oil in a dutch oven or deep saucepan over medium-high heat. Brown roast on all sides (about 10 min.).
Pour cognac in pan, heat it and flame it with a match.
* Brad did this for me as I had gotten a nasty burn that morning baking another recipe, so I wasn't going to "play with fire" again that day. It hurt like hell just to wash my hands! He used a candle lighter, but be careful, and stand back, as the flames go pretty high!
Pour in beef stock and 1/2 c. of wine. Cover and simmer at least 3 hours. Every 30 minutes, add another 1/2 cup of wine.
Remove from heat and let cool to room temperature. Shred beef into small pieces, following the grain of the meat. Delicious for sandwiches!