3 lbs (1.5 kg) boneless beef blade roast

2 onions, peeled and halved

2 tablespoons (30 ml) oil

4 cups (1 litre) chicken broth

4 cups (1 litre) water

1/2 lb (225 g) salt pork, cut into 2 thick slices

4 lb (2 kg) medium carrots, yellow and orange, peeled

4 fresh or frozen whole tomatoes

1 medium rutabaga, peeled and cut into 6 wedges

1/2 cup (125 ml) chopped arugula

Salt and pepper

In a large pan, brown meat in oil. Season with salt and pepper. Set aside on a plate. Do the same with onions. Return meat to the pan with onions.

Add broth, water and salt pork. Bring to a boil and simmer uncovered for about 30 minutes. Add vegetables, cover and cook on low heat for about 2 hours or until meat is fork tender.

Just before serving, sprinkle with arugula and serve with crusty bread.

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