Untested - Pot-au-feu aux légumes anciens - Pot Roast with Rustic Vegetables

http://allrecipes.fr/recette/13578/pot-au-feu-aux-l-gumes-anciens.aspx?o_is=LV

Part 1
2 Tbsps. grape seed oil
2 lbs. of beef (presumably chuck?), de-boned (see below)

2 clove buds

1 onion, whole

1 tsp. coriander seeds

1 carrots (see next part)
1 small turnip (see next part)

1 stalk of celery

1 sage leaf
Part 2

6 rutabagas

5 carottes
5 small turnips 

3 parsnips
Salt and pepper
A few marrow bones 

Part 3
2 leeks, white parts only, whole

10 oz. Jerusalem artichokes, cleaned and peeled

1. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until the oil is shimmering but not smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke. This should take from 8 to 10 minutes.
2. Cover with cold water and bring to a simmer. Skim any scum off the top until the broth is clear.
3. Push the clove buds into the peeled onion and add to the pot along with the rest of the ingredients in Part 1. Simmer for 2 hours
4. Add all the ingredients listed in Part 2 and cook for 1 hour.
5. Add the ingredients in Part 3 and simmer for another hour and a half, or until the internal temperature reaches 130-140F (internal temperature will rise another 5-10 degrees while resting).