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1
Preheat the oven to 350 degrees.
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2
In a casserole large sufficient to hold the meat, heat the butter.
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3
When foaming subsides add in the onions and carrots and saute/fry for about 10 min or possibly till 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 in the oil to the casserole and heat over high heat.
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6
Add in the beef and brown the meat on all sides; this should take 15 min to get a deep golden brown color.
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7
Return the vegetables to the casserole, stuffing them underneath the meat.
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8
Add in the garlic, tomatoes, and bouquet garni.
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9
Heat the casserole till 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 325 degrees and continue to cook till the beef is tender, another 1 1/2 to 2 hrs.
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11
Remove the meat to a platter.
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12
Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
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13
Let liquid settle for a minute, then skim off surface fat.
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14
Heat the liquid and reduce slightly; adjust seasoning.
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15
Slice the roast and spoon the gravy over the top.
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16
Serve with braised carrots and boiled parslied potatoes (make extra for cool potato salad and beef salad next day).
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17
This recipe yields 8 servings.
