Traditional Pot Roast 

• 1 tablesp. oil
• 2 kg (4 lbs) joint of beef
• 4 small whole onions or shallots, peeled
• Selection of chopped vegetables
• 2 heads of garlic
• Bunch of fresh herbs
• 250 ml (1/2 pt) liquid i.e. stock, water, wine, stout>
• Salt and pepper

Preheat oven to Gas Mark 2, 150°C (300°F). Heat the oil in a heavy casserole dish and brown the meat on all sides. Add the vegetables, garlic, herbs and liquid. Season and cover. Place in the oven and cook for 21/2 - 3 hours or until tender.