Pot Roast and Carrots

Ingredients

• 5 pounds boneless short ribs or bottom round, all surface fat removed; have your butcher do this
• Kosher salt and freshly ground black pepper
• 1/2 cup canola oil
• 1 cup dry sherry
• 4 carrots, peeled and roughly chopped
• 2 large onions, peeled and roughly chopped
• 8 stalks celery, peeled and roughly chopped
• 8 cloves garlic, unpeeled
• 1 bay leaf
• About 8 cups (2 quarts) chicken stock or low-sodium chicken broth
• 6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices

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