Slow-cooked Beef

If I don't have to work today, Sunday dinner will be beef prepared according to a recipe my cousin told me yesterday.

Ingredients:

About four pounds of lean roast (chuck recommended)

Salt and pepper to taste

A 1/4 lb stick of butter

A spoonful of olive oil

About a cup or less of water

2 to 6 ounces of whiskey

Sprinkle the salt and pepper on the beef. In a seven-quart cooking pot pour in the olive oil and water (the only purpose of both is to keep the meat from sticking to the bottom of the pot and singing). Place meat in pot along with the butter which has been cut into 5-6 chunks so it will be more uniformly distributed as it melts.

Cover and simmer COVERED at very low heat for about two and a half hours. The meat will produce its own juices and steam which will cook the meat. Make sure it does not stick to the bottom of the pot especially in the beginning (or at any time if your heat is too high).

Drink up to four ounces of the whiskey as you are waiting for it to cook (optional). After about two and half hours the meat should be very tender. Pour the remaining two ounces of the whiskey over it and simmer covered for about another 5-6 minutes to let the whiskey flavor the meat.

Done.

UPDATE: I made it again but with only half a stick of butter and three cloves of garlic cut into two or three pieces each and thrown in. I liked it better this way.