3 tablespoons unsalted butter

1 1/2 cups chopped onion

1 cup carrots -- chopped

1/4 cup vegetable oil

5 pounds beef roast -- (chuck, rump or

bottom round) covered with a layer of fat and tied 2 cloves garlic -- each cut into

slivers 2 tomatoes -- chopped

Bouquet garni parsley -- leeks, bay leaf, celery stalk, sprig thyme or 1 teaspoon dried thyme

Salt and pepper

Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they ta
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