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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