3 tablespoons unsalted butter 1.5 cups chopped onion 1 cup carrots -chopped quarter cup vegetable oil 5 pounds beef roast -(chuck, rump or bottom round) covered with a layer of fat and tied 2 cloves garlic -each cut into slivers 2 tomatoes -chopped Bouquet garni parsley -leeks, bay leaf, celery stalk, sprig thyme or 1 teaspoon dried thyme Salt and pepper Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they ta