Pot Roast with Caramelized Onions and Roasted Carrots

• 1/2 cup canola oilcanola-oil
• Kosher salt and freshly ground black peppersalt-and-pepper
• 5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
• 1 cup dry sherrysherry
• 4 carrots, peeled and roughly choppedcarrot
• 2 large onions, peeled and roughly choppedonion
• 8 stalks celery, peeled and roughly choppedcelery
• 8 cloves garlic, unpeeledgarlic
• 1 bay leafbay-leaf
• About 8 cups (2 quarts) chicken stock or low-sodium chicken broth
• 6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontallycarrot
• 1/4 cup extra-virgin olive oilolive-oil
• Kosher salt and freshly ground black peppersalt-and-pepper
• 2 tablespoons canola oilcanola-oil
• 3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices (about 6 to 7 cups)onion

1. 01Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.
2. 02In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.
3. 03During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.
4. 04During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.
5. 05

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