2 Tbsp unsalted butter
700g piece beef chuck
2 bay leaves
1 leek, diced
2 sticks celery, thickly sliced
16 button mushrooms, sliced
400g can diced tomatoes
1L beef stock
8 new potatoes
Sea-salt flakes and freshly ground black pepper, to season
1/2 bunch parsley, chopped
Steamed greens, to serve
Preheat oven to 140C. Melt butter in a large, lidded, heavy-based, ovenproof saucepan over a medium heat. Add beef, cover and cook, turning often, for 5 minutes or until well browned. Remove beef from pan and set aside.
Add cloves, bay leaves and leek to pan and cook for 3 minutes. Add celery and mushroom and cook for 5 minutes or until mushroom is softened. Add tomatoes, stock and beef, cover with lid and cook in oven for 1 1/2 hours.
Baste beef well, then add potatoes to pan. Return to oven and cook for a further 1 1/2 hours or until beef is very tender. Season with salt and pepper and stir in parsley. Serve pot roast with steamed greens.