from Shannon Hayes, The Grassfed Gourmet.
2 tsp coarse salt
1 tsp freshly ground pepper
2.5 to 3 pound Morris Grassfed chuck or rump roast
2 tablespoons olive oil
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 shallot, finely chopped
½ to 2/3 cup good brandy
Fresh herb bouquet of thyme, Rosemary and a bay leaf
Preheat oven to 225 degrees F.
1) Rub the salt and pepper into the roast. Heat olive oil in a Dutch oven, and brown the roast on all sides. When browning is almost complete, add the onion, garlic and shallots. Cook until onions are translucent.
2) Remove the roast from the heat; add the brandy and immediately light the roast with a match. Allow the fire to burn out , then add the herbs. Cover and place back on the heat until the meat begins to sizzle.
3) Cook in oven for 2-3 hours until tender. Serve and enjoy!