1 saucepan (big enough to toss the meat around in)
1 large roasting pot
1-2lb. chunk of beef
2-4 white onions
3-4 tbsp. olive oil
1/8th of a cup of butter
at least 1/4cup of cooking wine
3 large carrots and stalks of celery
1/2-1oz minimum of ganja, depending on the size of the roast and potency
1 large can of crushed tomatoes
a few pieces of pancetta
1 tbsp. of crushed garlic

1. dice up the MJ and pancetta, if you have some. while it is essential you stuff at least half of the MJ in here, pancetta is only for taste.. but damn does it taste good.. so add it!  also chop up your onions, carrots, and celery at this point. you will need them soon in chopped up form so do it now.
2. poke a bunch of 1/4-1/2inch deep slits into your meat. stuff at least half of the MJ in as deep as possible thoughout the slits, then (if you have it) add pancetta overtop, but still in the slits. you'll see why you need to do it in this order in a bit.. MAKE SURE the weed is stuffed nicely inside, otherwise you will lose it! btw, if your roast came with strings around it, don't remove them! they will hold it together until you are ready to serve.
3. Ready your roasting pot by dumping in the crushed tomatoes, adding the carrots, celery, about 3/4s of your chopped onions, and the remainder of the MJ and turning the heat up to medium. add any garlic or remaining pancetta to this as well. if you need to, add a half can of water or so if the sauce is too thick. keep an eye on this - if it starts to boil, turn it down. you just want it simmering.
4. in your large saucepan, dump in your olive oil and butter. the oil will make sure the butter doesn't burn (easily) so turn the heat up to high and get it melted. once it has melted, place the remaining onions in the pot and add your cooking wine. you can turn down the heat a bit here if you feel things are going too fast. keep it cooking and add wine as necessary until the onions are almost completely translucent.
5. at this point, you want to add your now-stuffed meat into the saucepan. keep an eye on her, this is not the actual cooking part - you just want to brown the outsides for presentation and taste. after about 6-7 minutes, flip the meat.. make sure all the sides are nicely browned. once you've done this...
6. quickly take the beef out of the saucepan and dump it in with your (hopefully now simmering) sauce, and put the lid on. now this is the tricky part. depending on the size of your meat, you will want to cook for more or less time. personally, with a 2lb chunk of meat or so, I check the meat every 25-30minutes, turning it over so both sides can absorb that lovely sauce you've made (and of course the THC!  )
7. the meat will be done in about 1&1/2 hours, more or less depending on the amount you've cooked. it should almost be falling apart when you pick it up at this point. get the meat out onto a platter, and cover it. you're not done yet.
8. that sauce in the bottom of the pot is still good and delicious! if it's quite thin, let it boil down a little for 5-10 minutes. otherwise, you can either put it in a blender to smooth out the sauce or just serve it up raw on top of the meat.
9. serve with a sprig of parsely on top, risotto on the side, and enjoy!