Flambeau Roast

2-3 lb Chuck, Arm, Rump, or Round roast
2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 shallot, chopped
1/2 to 2/3 cup good brandy
Fresh thyme, rosemary and bayleaf

Preheat oven to 225°. Rub the salt and pepper into the roast. Heat oil in a heavy pan and brown the roast. When browning is almost complete add onions, garlic, and shallots. Continue cooking until the onions are translucent. Remove roast from heat. Pour brandy over the roast and light with a match. Allow fire to burn out on its own. Add herbs. Cover and place over medium heat until the meat begins to sizzle. Roast, covered in the oven until tender, 2-3 hours. Slice. Spoon sauce over the meat when serving. Serves 4 to 6.

From Bill and Laura Paine, Pasture Raised Natural Beef, Columbus, WI.