Here are the following ingredients:
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Follow these cooking methods/directions:
Combine fennel with ½ tsp (2 mL) each of the salt and pepper, rub all over roast. Heat 2 tbsp (30 mL) of the oil in a large Dutch oven or enamelled cast-iron roaster over medium-high heat; brown beef all over, turning with tongs, about 10 minutes. Transfer to a bowl and set aside. Reduce heat to medium. Add remaining oil to pan, if necessary; cook onions, carrots and remaining salt and pepper, stirring, for 4 minutes or until just golden. Sprinkle with flour; cook, stirring, for 1 minute.
Add beef broth and bay leaves; bring to boil, stirring and scraping up brown bits from pot. Return meat and any accumulated juices to pot. Cover and cook in preheated 325°F oven for about 3 hours or until fork-tender. Transfer roast to cutting board, cover with foil and let rest for 15 minutes.
Meanwhile, discard bay leaves. Skim fat from sauce if necessary. Transfer sauce and vegetables to blender or food processor in batches or use immersion blender in the pot; purée until smooth. Carve roast across the grain into thin slices serve with roasted vegetable sauce.