Roast

Directions

1. Pre heat the oven to 210 degrees. Place a baking tray in the oven. Fill a medium saucepan with water and bring to the boil.

2. Peel and chop the potatoes and carrots into chunks and add to the boiling water for 5 minutes.

3. Peel and chop the onions into chunks. Heat a small frying pan and add oil when hot. Place the meat in the pan and turn until browned (about 40s each side). Take off the heat.

4. Drain the potatoes and carrots. Place on a heated tray in the oven. Drizzle generously with olive oil, salt and pepper. Turn occasionally (cooking time 40 minutes).

5. Blend some stock with a little boiling water in a cup. Cut the garlic bulb in half across. Place the base of the garlic bulb under the meat. Add the onions and stock to the frying pan. Place the frying pan in the oven for 30 to 40 minutes depending on size of roast.

6. Add remaining garlic to oven tray with 15 minutes to go.

7. Remove roast and wrap in tinfoil to rest.

8. Blend 1 tablespoon of gravy granules with a cup of boiling water. Fry off some of juice from roast. Then add gravy to pan on hob. Stir continuously until thickened.