Ingredients:

  • 3 cups or more dry red wine (Chianti preferred)
  • 1/2 cup cognac
  • 1 cup beef stock
  • 4 lbs. bottom round pot roast
  • 2 tablespoons butter
  • 3 tablespoons olive oil

Instructions:

  1. Rub
  2. roast
  3. salt
  4. Melt
  5. heat.
  6. Brown
  7. warm
  8. flame
  9. simmer
  10. heat
  11. cool
  12. Shred
  13. mix
  14. seasoning
  15. serve
  16. warm
  17. toast
  18. Serves

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