Ingredients

• 4 -6 lbs chuck roast
• 2 onions
• 1 carrot
• 2 celery ribs
• 4 garlic cloves
• 3 tablespoons thyme
• 3 bay leaves
• 1 tablespoon rosemary
• 18 ounces veal stock
• 18 ounces chicken stock
• 1/4 cup canola oil
• salt and black pepper
• 1 lb baby benji potato
• 12 baby carrots
• 10 cippolinni onions

Instructions

1. You need a heavy gauge pot with at least 6 inch sides and a cover. Tie and season the roast. Let it sit out while you large dice all the vegetables, leave the garlic whole and lightly chop the herbs.

2. Heat pan (Medium/High) add oil and sear the meat on all sides until light brown. This should take about 10 minutes; try not to move too much to get good coloring. Remove meat and add vegetables.

3. Lightly caramelize the vegetables and scrap the fondt off the bottom of the pan. Make sure to add the denser vegetables first. Add herbs and cook until they become fragrant.

4. Add roast back in and ladle stock around the roast. Cover and cook in a 325 degree oven for 2.5 hours turning the roast every half hour.

5. Remove from the oven and take the meat out of the pot and strain the liquid through a fine mesh strainer.

6. At this point you can add the vegetables that you want to serve with the roast into the pot with the strained liquid and the roast. Cook this covered in the oven for an additional 30-40 minutes.

7. The garnish is all about preference. Traditionally it is carrot, potato, turnip, onion and celery. You can get creative and add mushrooms, tomatoes and even hardy greens such as Swiss chard or spinach.