2 tbs olive oil
2 onions, peeled, quartered
750g potatoes, cut into 5cm pieces
3 carrots, cut into 4cm pieces
11/2 cups beef stock
1kg beef roast
2 tbs plain flour
salt and pepper to taste
steamed green vegetables, to serve
1. Preheat oven to 150C. Heat oil in a deep flameproof casserole over medium heat. Add the onions, potatoes and carrots and cook, stirring often, for 10 minutes or until browned. Add stock and bring to the boil. Place beef roast over vegetables. Season with salt and pepper. Cover with foil and a tight fitting lid.
2. Transfer to oven and roast for 11/2 hrs. Remove lid and foil and stir. Re-cover and return to oven for a further 1 hr or until vegetables are tender. Transfer vegetables and beef to a large platter. Cover with foil to keep warm. Strain cooking liquid into a jug.
3. Place casserole over medium heat. Add butter and stir for 1 minute or until melted. Add flour and stir until well combined. Slowly add reserved cooking liquid, whisking constantly until smooth. Bringing mixture to the boil and cook for 3 minutes or until thickened. Slice beef and serve with vegetables, steamed greens and gravy.