Pot roast

Peel the carrots and potatoes. Cut the potatoes in halves or thirds, keeping the pieces large so they do not turn to mash over three hours; slice the carrots on the diagonal.

Peel the garlic cloves and smash them with the back of a knife.

Season the beef lightly on both sides with salt and freshly cracked black pepper.

Heat a Dutch oven over medium-high, add a little olive oil, and brown the beef about seven to seven and a half minutes per side for a crust; cover with a splatter screen if you have one. Remove the beef.

With the heat off, toss the garlic in the oil until fragrant, about a minute.

Turn the heat to medium and toss the pearl onions in the oil two to three minutes for a little colour.

Return the beef with the carrots, potatoes, balsamic vinegar and rosemary; season again with salt and pepper and add the beef stock.

Bring to a boil, turn off the heat and put the lid on.

Cook in a preheated 325F oven three to four hours, until the meat is soft and falling apart.

Rest briefly; taste the broth and meat and adjust salt and pepper while hot.

Let it cool a little and skim off as much of the rendered fat as possible so it is not greasy.

Shred the beef a little with two forks onto a platter, arrange the vegetables around it and top with finely chopped parsley.