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Pre-heat oven to 300F
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Mix seasonings together
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Pat roast dry on all sides with paper towel (always do this when browning beef)
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Season on all sides with 1/2 seasoning mixture; rub it in
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Heat canola oil medium high in heavy pot; brown roast on all sides (see note)
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De-glaze pan with wine or brandy, adding water as needed; reserve
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Place prepared onions, garlic and bay leaves in bottom of heavy roasting pan; season with 1/3 of the remaining half of the seasoning mixture (divide remaining seasoning into thirds)
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Layer potatoes on top; season with 1/3 of the remaining seasoning mixture
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Place seasoned, browned roast on top of potatoes; pour reserved pan juices over top
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Nestle carrots alongside roast; season all with remaining 1/3 of seasoning mixture
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Place pot on stove top on medium to medium high heat until onions start to sizzle and pot gets warm (about 5 minutes)
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Put tight-fitting lid on pot and place in pre-heated oven for 30 minutes (lid must be tight to keep moisture in the pot for a moist roast)
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Turn heat down to 225F after 30 minutes; slow roast for 3 to 3 1/2 hours, until meat is falling apart
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Remove from oven; set beef under tented foil for 15 minutes, then slice
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Prepare platter with onions carrots and potatoes; arrange sliced beef on top
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Pour all pot drippings over sliced beef; garnish with fresh flat leafed parsley
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Serve with a fresh side salad and gorgeous sliced heirloom tomatoes
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Instructions for the Gravy:
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Prepare jar with a tighty sealed lid with flour and water; shake well to mix to a thick runny consistency
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Remove all solids from the roasting pan and place over medium high heat; season generously with pepper and one teaspoon of salt, to start
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Using a small sieve and a whisk, pour only half of the flour water mixture through the sieve and stir rigorously with the sieve until thickened and flour is cooked
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Taste and check for seasoning and consistency; add more if not thick enough and check seasoning after adding more thickener
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Cook for 2 to 3 minutes once desired consistency is reached, stirring constantly
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Serve poured over beef on the platter, or in a bowl on the side if preferred