• Take your beef out of the fridge at least an hour before cooking for best results. You want it to be at room temperature.

Stove top and Oven Method

• Choose a dish that can go from the stove top to the oven.
• Pre heat your oven to 160 degrees.
• Heat your dish on a medium to hot heat, and add a splash of oil.
• Season your beef with salt and pepper.
• Sear each side of the beef until they are brown and sealed.
• Turn off the heat.
• Pour the stock over the beef and place the vegetables and herbs around the roast.
• Place the lid on your dish (alternatively you could cover it with tinfoil if you do not have a dish with a lid).
• Place the roast in the oven and cook for 2-3 hours. Take the beef out and wrap it in tinfoil to let it rest.

To make the gravy

• Discard the carrots and herbs (and the onions if you don’t like chunky gravy).
• Place the dish back on the stove top on a medium heat and allow the gravy to reduce by half.
• Turn off the heat and pour your gravy into a cute little serving jug. Place the jug amongst your family and guests (they will always have a little more).

Magic Pot Method (Multi-cooker)

• Season your beef with salt and pepper.
• Press the sear button on your multi cooker once you can feel a hot heat add a splash of oil and sear all the sides of your beef until they are browned and sealed.
• Cancel the sear setting.
• Pour in half the amount of beef stock.
• Arrange the vegetables and herbs around beef.
• Place the lid on a locked position and pressure cook your beef for 35 mins.
• Once the steam has been naturally released.
• Take the beef out and wrap it in tinfoil to allow it to rest.

To make the gravy

• Discard the vegetables (leave the onions if you like a chunky gravy).
• Push sear and allow the gravy to thicken by half. Turn off the multi cooker before serving the gravy.