Italian Braised Beef - cooking recipe

Ingredients

1 1/2 kg bone-in beef blade roast, fat removed
1/4 cup olive oil
1 teaspoon cornstarch
2 cups chicken stock
3 shallots, chopped
3 garlic cloves, peeled and cut in half
3 tomatoes, diced
2 tablespoons tomato paste
16 baby potatoes
12 nantes carrots, peeled
1 sprig fresh thyme
1 sprig fresh rosemary
salt and pepper

Preparation

With the rack in the middle position, preheat oven to 325\u00b0F.
In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Add salt and pepper. Set aside on a plate.
In a bowl, dissolve the cornstarch in chicken stock. Set aside.
In the same saucepan, brown shallots and garlic in the remaining oil.
Add tomatoes, tomato paste and keep cooking about 3 minutes. Add chicken stock mixture and bring to a boil while stirring. Put the beef back in the saucepan and add remaining ingredients.
Cover and cook in oven about 4 hours or until meat shread easily with a fork.
Note: If you want to do it in the crockpot do step 1 to 4. Then on step 5, put all ingredients in crockpot. Cover and cook at low heat 8 hours.