1 boneless beef blade roast, about 3 lbs (1.5 kg) and about 3-inch (7.5-cm) thick

1/4 cup (60 ml) olive oil

3 shallots, chopped

2 teaspoons (10 ml) crushed juniper berries

1/2 teaspoon (2.5 ml) cracked black pepper

1/4 teaspoon (1 ml) ground nutmeg

2 tablespoons (30 ml) unbleached all-purpose flour

2 cups (500 ml) red wine

2 cups (500 ml) veal stock (or beef broth), warm

1 tablespoon (15 ml) ketchup

4 large carrots, diced

1/4 lb (115 g) pancetta, diced

1 tablespoon (15 ml) honey

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons). Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly.

Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock.

Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.

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