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1
Prepare herb marinade first; then prepare vegetables and keep warm.
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2
To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
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3
Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
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4
To prepare vegetables:Preheat oven to 375 degrees.
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5
In very large oven-proof saute pan, heat oil over medium-high heat.
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6
Add vegetables and saute until browned, turning frequently.
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7
Season with salt and pepper.
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8
Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
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9
To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
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10
Brown on all sides on olive oil in heavy, oven-safe braising pan.
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11
Remove meat from pan and set aside.
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12
To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
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13
Add wine, bring to boil, then cook to reduce by half.
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14
Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
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15
Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
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16
When meat is done, remove from oven and let rest at least 20 minutes.
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17
Remove meat from pan and set aside. Strain liquid into saucepan.
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18
Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
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19
Bring to boil. Remove from heat and set aside.
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20
To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.
