Italian Braised Beef

• 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

1. With the rack in the middle position, preheat oven to 325u0b0F.
2. 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.
3. In a bowl, dissolve the cornstarch in chicken stock. Set aside.
4. In the same saucepan, brown shallots and garlic in the remaining oil.
5. 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.
6. Cover and cook in oven about 4 hours or until meat shread easily with a fork.
7. 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.

blade roast, olive oil, cornstarch, chicken stock, shallots, garlic, tomatoes, tomato paste, potatoes, nantes carrots, thyme, rosemary, salt

Taken from www.food.com/recipe/italian-braised-beef-485953 (may not work)