Summer Pot Roast

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2-3 pounds boneless beef round or chuck roast or brisket, grass-fed if possible, trimmed of fat

Salt and lots of freshly ground pepper

2 tablespoons tallow, lard or other fat

1 onion, diced small

2-3 ribs celery, diced small

1-2 carrots, diced small

1 bouquet garni: 1 bay leaf, 3 parsley stems, 5 sprigs thyme and 5 sprigs sage or oregano, tied in a bundle with string

1/4 cup red wine (optional)

4-6 cups low-sodium beef stock, or filtered water

8 small russet potatoes and/or 8 carrots, cut into large chunks

1/2 pound green beans, stem ends cut off

2-3 tablespoons minced parsley or celery leaves

Locally produced creme fraiche, for garnish

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