Tender Brandied Beef

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 lbs boneless bottom round roast
• 12 cup good brandy (I used E & J)
• 2 cups beef stock (or more)
• 2 cups dry red wine (or more)
• salt and pepper

1. Brown the roast on all sides in butter and oil.
2. Pour in brandy, beef stock and half of the wine.
3. Cover and simmer in a large pan on the stovetop for about 2-1/2 to 3 hours or until meat is very tender.
4. Add the rest of the wine as needed so there is always some liquid in the pan; or, add more stock.
5. Let cool, then shred, add salt and pepper to taste, and return to the cooking liquid.
6. Reheat for hot beef sandwiches or to accompany mashed potatoes.

butter, olive oil, brandy, beef stock, red wine, salt

Taken from www.food.com/recipe/tender-brandied-beef-79589 (may not work)