Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

Delicious and sophisticated comfort food! This is wonderful spooned on top of hot buttery mashed potatoes, or on a crusty sandwich roll with lots of melted cheese. Warm up and enjoy on a chilly night!

Ingredients Nutrition


  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.


Most Helpful

This was very easy to make. I didn't have brandy so I used Port. The gravy had a nice hearty flavor. My roast ended up being dry, but after I shredded it and let it sit in the juices, it was just fine!

Everything Sweet November 30, 2007

Sept. 5, 2004: After browning in butter & oil, I placed beef (round roast, as directed) in a crockpot w/ the brandy, beef stock & all the wine & let cook 8 hrs on low. Then shredded, seasoned & served on toasted sandwich rolls. It was great! UPDATE, Jan. 3, 2005: I now usually add 2-4 cloves garlic, minced, & 2 T fresh parsley, chopped, to the pot. I continue to enjoy this easy, flavorful dish (even though I use cheap brandy!).

echo echo January 03, 2005

Taste was OK, the meat just never got tender. I simmered it for about 6 hours trying to get it tender enough to shred. Followed the recipe, and always had plenty of liquid, so not sure what the problem was, unless it was because I used a rump roast.

LorenLou January 22, 2004

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