Preheat oven to 375 F.
Take a large pot roast and cut into about 3-4 inch cubes, set aside.
Melt butter and oil in a medium saucepan.
Add the whole shallots and roast them in the butter and oil for about 2 minutes.
Remove the shallots and put it in a bowl and set aside.
In the same saucepan, add the meat and brown both sides, about 10 minutes.
Remove the meat, and place it in a large baking dish or roast pan. Set aside.
In the saucepan, add chopped onion, red wine, red wine vinegar, garlic, bay leaf, cinnamon stick, and cloves. Simmer for about 3 minutes, or until the onions are translucent.
Add the red wine sauce to the top of the meat in the baking dish.
Add the crushed tomatoes and one more tablespoon of salt.
Cover the meat and sauce with aluminum foil and put it in the oven for 1 ½ hours.
Remove from the oven and add the shallots to the beef.
Cover once again and put in the oven for 1 hour.
Remove from the oven and make sure that the meat is fully cooked.
Serve with crusty bread and your favourite side!
Side suggestions: roasted potatoes, winter salad, or crusty bread.
