5 pounds Angus beef blade roast
5 tablespoons blended oil (25% olive, 75% canola)
Kosher salt and freshly ground black pepper
4 carrots, cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
2 onions, cut into 1-inch chunks
4 cups diced tomatoes
4 tablespoons tomato paste
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 head garlic, cloves separated and peeled
3 cups chicken stock
2 cups red wine
1 bunch parsley stems
2 cups baby carrots
1 cup sliced fennel
1 cup pearl onions, peeled and halved
1 cup peas
3 pounds Yukon gold potatoes, peeled
1 cup (2 sticks) butter, cut into pieces
1 to 1 1/2 cups creme fraiche
Freshly ground black pepper
1/2 cup minced fresh parsley
1/4 cup shredded fresh horseradish
1 tablespoon extra-virgin olive oil
Zest of 1 lemon, plus 1 teaspoon lemon juice
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