Slow-cooked Beef with Carrots

Pat dry a whole piece of 1 kg Veal Shoulder and season evenly with:
- 1 ¹/₂ tsp Table salt
- ¹/₂ tsp Black Pepper - Powder
- 1 tsp Dried Thyme
- 1 tsp Oregano dried
- ¹/₂ tsp Rosemary Dried
Rub the spices well into the meat.

Heat 4 tbsp Olive oil extra virgin in a deep pot. Sear the meat on all sides (about 3–4 minutes per side) until it develops a golden crust. This is key for achieving rich flavor and tender beef.
Once seared, remove the meat from the pot and set aside.

In the same fat, add sliced 1 ¹/₂ heads Onions (cut into half-moons) and cook for 5–10 minutes until lightly caramelized.

Add 400 gr Carrots (cut into large lengthwise pieces) and whole 4 cloves Garlic, and cook for another 2–3 minutes.

Return the seared meat to the pot, placing it on top of the vegetables.
Dissolve the beef broth in about 200 ml Water and add it to the pot.
The liquid should NOT cover the meat — just the bottom (~1–2 cm). The meat will release more liquid during cooking.

Reduce the heat to very low. It should barely simmer (not boil).
Cook for about 3–4 hours covered with a lid, until the meat becomes fork-tender and starts to fall apart.
If you are using a pressure cooker, the cooking time should be about 60–70 minutes.