Preheat oven to 350 degrees F.
Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into a heatproof liquid measuring cup.
In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of the vegetable mixture and pour in the reduced sherry. Add enough chicken stock to cover 3/4 of meat. Cover and place on lowest rack in the oven. Roast until fork-tender, about 3 hours.
While beef is roasting, prepare roasted carrots and caramelized onions. During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Remove from the oven, transfer to large bowl and keep warm. During final 30 minutes of roasting, place a heavy 12-inch skillet over moderately high heat, add the canola oil and heat until hot but not smoking. Add onions and saute, stirring constantly, until caramelized, about 20 to 25 minutes. Season, to taste, with kosher salt, add to roasted carrots in large bowl, and keep warm.
When beef is tender, transfer to serving platter and tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discard the solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper. Pour half of juices into bowl with carrots and onions; toss to combine. Pour the other half of the juices into gravy dish. Arrange carrots and onions around beef on a serving platter and serve immediately, with extra juices on side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1275.21 Kcal (5339 kJ)
Calories from fat	613.46 Kcal
		% Daily Value*
Total Fat	68.16g	105%
Cholesterol	281.06mg	94%
Sodium	1643.1mg	68%
Potassium	2706.92mg	58%
Total Carbs	52.32g	17%
Sugars	25.82g	103%
Dietary Fiber	4.38g	18%
Protein	110.12g	220%
Vitamin C	10.1mg	17%
Vitamin A	0.8mg	25%
Iron	2.9mg	16%
Calcium	113.6mg	11%

Amount Per 100 g
Calories	86.27 Kcal (361 kJ)
Calories from fat	41.5 Kcal
		% Daily Value*
Total Fat	4.61g	105%
Cholesterol	19.01mg	94%
Sodium	111.15mg	68%
Potassium	183.12mg	58%
Total Carbs	3.54g	17%
Sugars	1.75g	103%
Dietary Fiber	0.3g	18%
Protein	7.45g	220%
Vitamin C	0.7mg	17%
Vitamin A	0.1mg	25%
Iron	0.2mg	16%
Calcium	7.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

30.4

Points
33

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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