Shredded Beef Sandwiches with Caramelized Onions

Ingredients Amount
Chuck Roast 4 pounds
Unsalted butter 2 Tblsp.
Olive oil 13 Tblsp.
Kosher Salt 1 tsp.
Unleash Your Inner Foodie Tuscany Pepper Blend 1/4 tsp.
Cognac 1/2 cup
Beef Stock 2  cups
Chianti or other full-bodied wine 3  cups

1.  Rub the roast all over with the salt and pepper.  Heat the butter and olive oil in a Dutch oven over medium heat.  Brown the roast on all sides.

2.  Pour the Cognac into the pan, warm it, and flame it with a match.  When the flame burns out, pour in the stock and 1/2 cup of wine.  Cover the Dutch oven ans simmer slowly over low heat for about 3 hours, adding more wine so that there is always about 1 cup of liquid in the pan.

3.  Remove from the heat and let cool to room temperature. Remove the beef and shred into small pieces – it should fall apart very easily.

4.  Return the shredded beef to the liquid in the Dutch oven.  You can refrigerate and reheat the next day.

5.  Serve on mini buns (Hawaiian buns are a good choice) with caramelized onions and horseradish sauce (optional).

Horseradish Sauce:
1/2 cup Mayo
3 Tblsp. prepared horseradish sauce
2 tsp. Dijon mustard
1 Tblsp. tarragon cider vinegar
1/2 tsp. salt
Whisk all ingredients.  Refrigerate several hours to allow the flavors to blend.