I can’t remember what cut of beef this was. I just told the farmer I wanted a roast cut and would take whatever he had, and he handed me this — maybe a bottom tip roast, or something. Suffice it to say, any slow-cooking roast will do here. The one I used was wrapped in one of those elastic net thingies that hold the meat in nicely and helps it keep its shape.

Preheat oven to 200 degrees. In a oven-proof pot (I like using enameled cast-iron here), bring meat — and water to cover — to a boil. Immediately transfer to oven, covered, and let simmer all night.

In the morning, turn oven off, remove pot and let cool. When meat is cool enough to handle, lift up from liquid, and transfer to a cutting board. Cut crosswise into 1/2 inch slices. Set aside, tented with foil.

Meanwhile, bring cooking liquid to a boil, along with cut up potatoes (I used small Yukons) and carrots and herbs and aromatics and seasonings you like. I sometimes use thyme, bay leaves, aromatics like celery, onions, plus Worcestershire sauce, etc. Today I just used salt and pepper and a bit of soy sauce, oh and yeah, two dashes Tabasco. Cook ~10 minutes or until potatoes and carrots are just cooked through. Remove with slotted spoon and set aside.

Tomatoes (canned or fresh) and/or some full-bodied red wine are nice additions here, if you like. Continue boiling liquid until reduced a bit, and thicken with a cornstarch-water paste to desired consistency. Return meat and potatoes carefully to gravy to heat through, lowering heat, 5-10 minutes. Transfer to serving platter and garnish with a sprinkling of freshly chopped flat-leaf parsley.

You can also adapt this recipe to a crock-pot/slow-cooker.