Cut an 8 to 10 lb top round into 4x4x4 pieces. Season and sear in a bit of lard in a cast iron pan till well browned on all sides. Work in batches, don’t crowd your pan.
Prep your vegatables (I used potatos, carrots, celery, and onions) and roast them in a bit of oil, salt, and pepper.
Place the meat into the bottom of a deep crock pot, then the roasted vegetables, then 1 quart beef stock, 4 tbls salted butter, and 1 cup red wine. Cook for a minumum of five hours with the lid tightly secured. No peeking!
Outstanding with fresh herbed focaccia and the rest of the red wine.