One day before cooking, liberally season the roast with the LMC Dry Brine and allow to air-dry in your refrigerator overnight.
Preheat your oven to 475°.
Heat 1 tablespoon of oil/fat in a heavy cast-iron pan. On high heat, sear the roast on all sides until browned and place in the hot oven for 10 minutes.
Decrease oven temperature to 325°.
Remove the roast from the cast-iron pan and place into a dutch oven or braising pan with the garlic, bay leaves and herbs. Pour in stock until the roast is halfway submerged.*
Return to the 325° oven to begin braise.
Braise uncovered for 3.5 - 4 hours, rotating into the stock every hour so that every time you make a rotation, the cooked surface of the meat rotates into the stock. You are turning the caramelization into the braising liquid to enrich the braise jus.
During the last hour, add the vegetables to the braise.
The braise is complete when the a small pairing knife can be inserted and removed without resistance.**
*If using a slow-cooker: At this point place roast, garlic, bay leaves, herbs and stock into the slow-cooker and set on low for 6 hours. Add the vegetables (step 8) to the slow-cooker at hour 5 or the cook (you can also add them in the beginning, but they will cook through completely and are better blended into the sauce to thicken, than served as a side.)
**To serve the next day: Braised beef that is cooled in its braising liquid is terrific the day after it is cooked. Put beef, vegetables, and liquid in a non-reactive container (make sure all beef is submerged in the liquid), place in your fridge overnight. The next day, remove the fat from the top and place the meat & vegetables in a casserole dish or braising pan, cover with foil and warm in a low oven (350 degrees for 30 minutes). Pour off braise jus in a heavy bottom pot, place on stove on medium heat and reduce liquid by 50%. Finish by whisking in 4-5 tablespoons of butter, then pour over the beef & vegetables to serve.