Preheat oven to 350 degrees F. Heat 2 tbsp of oil in a large Dutch oven set over medium heat and when it is to, but not smoking, add the whole onions and garlic. Sear the onions until browned (they will not be tender). Remove the pot from the heat; using a slotted spoon, remove the onions from the pot and set aside. Remove the garlic; mash and set aside in a small bowl. Season the roast generously with salt and pepper.

Return the Dutch oven to medium-high heat, and add remaining 2 tbsp of oil. When the oil is hot, add the roast and brown it on all sides, turning with tongs only as each side is browned.

Add the beef stock, cider, thyme, bay leaf, tomato paste and mashed garlic to the pot. Bring to a boil, cover and place the Dutch oven in the preheated oven. Bake for 90 minutes.

Add the carrots or parsnips, and seared onions to the pot. Cover and continue to cook in the oven for another 40 minutes or until the meat and vegetables are completely tender.

To serve, remove the roast to a platter, and allow to sit for at least 5 minutes before carving. Arrange the vegetables on a serving platter. Ladle the cooking liquid over the meat and vegetables as each plate is served.

395 calories per serving; GL=6, Glycals=23. CAUTION: Wine makes this meal red (high Glycal). Without parsnips but with wine, this is a green dinner.