Beef and Tomato Pot-au-Feu(good easy)

By foodiva

Ingredients

• 3 lbs (1.5 kg) boneless beef blade roast
• 2 onions, peeled and halved
• 2 tablespoons (30 ml) oil
• 4 cups (1 litre) chicken broth
• 4 cups (1 litre) water
• 1/2 lb (225 g) salt pork, cut into 2 thick slices
• 4 lb (2 kg) medium carrots, yellow and orange, peeled
• 4 fresh or frozen whole tomatoes
• 1 medium rutabaga, peeled and cut into 6 wedges
• 1/2 cup (125 ml) chopped arugula
• Salt and pepper
• I added sherry and soy to marinate meat.

Details

Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from ricardocuisine.com

Preparation

Step 1

In a large pan, brown meat in oil. Season with salt and pepper. Set aside on a plate. Do the same with onions. Return meat to the pan with onions.
Add broth, water and salt pork. Bring to a boil and simmer uncovered for about 30 minutes. Add vegetables, cover and cook on low heat for about 2 hours or until meat is fork tender.
Just before serving, sprinkle with arugula and serve with crusty bread.