Pot Roast of Beef with red wine, tomatoes & butter beans Serves: 6 Ingredients: 1.25kg (2½lb) lean brisket or silverside of beef 15ml (1tbsp) oil 2 onions, quartered 10 baby carrots, peeled and left whole Seasoning 450ml (¾pt) beef stock 150ml (¼pt) red wine 400ml (approx) can butter beans, rinsed 6-8 cherry tomatoes Method Heat the oil in a large saucepan, add the joint and brown all sides. Place in a deep ovenproof casserole. Add onions, carrots and season well. Add stock and the red wine. Cover and cook for 2½ hours. Add butter beans and cherry tomatoes 30 minutes before the end of cooking. Thicken with gravy granules if gravy is too runny. Serve with mashed roasted pumpkin and seasonal vegetables.

Cooking Time Approx 2½ hours Temperature: Gas Mark 3, 170°C, 325°F Nutritional Analysis Typical nutrient content per portion excluding serving suggestions: Energy 1345 kj / 319 kcal Fat 11 g Iron 4.3 mg