Beef and Tomato Pot-au-Feu | RICARDO

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