Beef and Tomato Pot-au-Feu

Ingredients

• • 3 lbs (1.5 kg) boneless beef blade roast
  • 2 onions, peeled and halved
  • 2 tablespoons (30 ml) oil
  • 4 cups (1 litre) chicken broth
  • 4 cups (1 litre) water
  • 1/2 lb (225 g) salt pork, cut into 2 thick slices
  • 4 lb (2 kg) medium carrots, yellow and orange, peeled
  • 4 fresh or frozen whole tomatoes
  • 1 medium rutabaga, peeled and cut into 6 wedges
  • 1/2 cup (125 ml) chopped arugula
  • Salt and pepper