Trim the fat off the meat and season well with salt and pepper. Preheat a brazing pan and add a splash of Olive Oil, add the seasoned beef and sear until browned on all sides. Remove the meat from the pot and reserve on a plate, place all the vegetables into the pot and sauté until translucent. Return the meat to the pot and pour the chicken stock over it and cover with a tight-fitting lid. Cook in a preheated oven for about 2 ½ hours at 325f or until the meat is fork tender. Remove from the oven and allow to cool a bit. Pass the vegetables through a food mill and thicken the sauce with some bread crumb if needed. Return the meat to the pot and reheat to your liking before serving. Slice the beef about ½ inch thick place on a plate and cover with the sauce. Serve with soft or grilled Polenta and lots of vegetables on the side