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1
Preheat the oven to 350F (180C).
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2
In a casserole large enough to hold the meat, heat the butter.
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3
When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color.
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4
With a slotted spoon remove them and reserve for later.
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5
Add the oil to the casserole and heat over high heat.
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6
Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color.
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7
Return the vegetables to the casserole, stuffing them underneath the meat.
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8
Add the garlic, tomatoes, bouquet garni.
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9
Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
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10
Cook for 1 hour, turn the meat over, lower the heat to 325F (160C).
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11
and continue to cook until the beef is tender, another 1 1/2 to 2 hours.
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12
Remove the meat to a platter.
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13
Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
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14
Let liquid settle for a minute, then skim off surface fat.
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15
Heat the liquid and reduce slightly; adjust seasoning.
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16
Slice the roast and spoon the gravy over the top.
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17
Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
