Beef pot roast is a really simple dish and it is really great when you have a very hectic life as you can leave it get on with it, while you do other things.

Ingredients

• Beef joint such as Brisket
• 1 onion finely chopped
• 1 gluten free stock cube
• Tomato puree
• Mixed Herbs
• Salt and pepper to taste
• Ginger
• Oil

Method

Chop your onions and garlic and cook in a bit of oil until they they have gone transparent. Then add the gluten free stock cube along with the salt and pepper. Add the beef, you do not need to do anything special with the Beef, as it will be fine the less you do to it. Cover the meat with water and add 2 dessert spoons of tomato puree, along with 1 table spoon of mixed herbs and ginger. Bring to the boil then either simmer the joint at a very low heat or use a slow cooker or a thermal cooker like our Mr D. Thermal cooker. Cook for 3 - 4 hours. As we were using a thermal cooker we did reheat the joint at 2 hours when we turned the roast.

Serve with potatoes and vegetables.

The leftover gravy makes a great base for our Mulligatawny soup, while you can use the left over beef to make a sandwich

Top tip

Onions tend to loose their bitterness if they go transparent