Pot Roast With 40 Cloves Of Garlic

• 2 tablespoons canola (or other neutral) oil
• 3 pounds boneless beef chuck, patted as dry as possible
• 1 1/2 tablespoons kosher salt, plus more to taste
• 2 medium onions, peeled and roughly chopped
• 1 1/2 pounds carrots, peeled and roughly chopped
• 40 peeled garlic cloves
• 4 cups vegetable broth

1. Heat the oven to 325u0b0F.
2. Set a large Dutch oven on the stove over high heat. While it's getting good and hot, season the beef all over with salt. When the pan is hot, add the oil. Sear the beef all over-figure 4 minutes per side-until the outside is deeply browned and crusty. Transfer the beef to a plate.
3. Add the onions and carrots to the pan. Toss in the rendered beef fat and season with a pinch of salt. Cook for 5 minutes, stirring occasionally. Add the garlic, another pinch of salt, and toss. Cook for another 5 minutes.
4. Nestle the seared beef on top of the vegetables, then pour the broth around the perimeter. It should rise about halfway up the meat. Bring the liquid to a simmer, then cover the pot and get in the oven.
5. Roast for 3 1/2 to 4 hours, flipping the meat halfway through. You can start checking the meat at 3 hours-exactly how tender or toothsome you like it is totally personal.
6. Before serving, remove any butcher's twine (if it was there, holding the meat together) and use 2 forks to tear and pull the meat into big hunks and shreds. Season with more salt to taste.
7. Serve with something starchy. This keeps perfectly in the fridge for leftovers all week. I also love freezing portions for pat-on-the-back weeknight dinners down the road.

canola, boneless beef chuck, kosher salt, onions, carrots, garlic, vegetable broth

Taken from food52.com/recipes/77935-pot-roast-with-40-cloves-of-garlic (may not work)