I got this recipe from my latest Cooking light magazine. I absolutely LOVE IT.
I'm posting the original recipe, but I did make 2 changes. I normally like rare meat, so when I cooked it in a Dutch oven for 2 hours as the recipe recommended, I guess I cooked it to low (didn't want to overcook)and it was not really tender, so...I finish it up the next day in the crock pot. Then it was great! So, next time I will just cook it in the crock pot for 6-8 hours.
The second change was: GARLIC. The recipe call for 4 cloves minced. I used a whole head of garlic, but I left the cloves whole, I do not mince them, so it gives a lot of flavor but does not overpower the dish at all. The garlic cloves cooked on the meat juice were wonderful, you could spread them on bread like butter.
I had this dish with roasted potatoes one day and with homemade egg noodles another day. I liked it with the noodles much better.
Spaetzle or ñoquis would be another great choice.