Blade Roast Casserole

Ingredients

• 1 Blade roast without bone, approximately 3 pounds
• 3 yellow Onions, cut in 8 pieces each
• 3 large Carrots, sliced
• 3 sliced Parsnips
• 2 Garlic cloves cut in half
• 1 small Rutabaga, cut in large cubes
• 1 Leak, sliced
• 12 cups of thick Broth (beef of vegetables)
• 1 teaspoon dried Thyme
• 1 teaspoon dried Rosemary
• 8 small Potatoes
• Olive oil
• Salt and pepper