Free from: dairy, wheat, gluten, soya, egg and nuts
1.5 kg/3lb 5oz pot roast of beef
9 small red onions, peeled but kept whole
1 head fennel, chopped roughly
6 small, whole beets, scrubbed, topped and tailed
¼ medium red cabbage, sliced
2 heaped tsp coriander seeds, lightly crushed
several stalks of fresh parsley
4 bay leaves
1 litre/35fl oz wheat-free & gluten-free stock
300ml/10fl oz red wine (optional - if you don't want to use wine, use an extra 300ml/10fl oz of stock)
sea salt and freshly ground black pepper
baked potatoes
green vegetables of your choice
Put the pot roast in the middle of a heavy casserole.
Surround it with the onions, fennel, beets and red cabbage. Sprinkle over the coriander seeds, add the parsley and bay leaves.
Pour in the stock and red wine, if you are using it.
Cover the pot and bring slowly to the boil. Turn down the heat and cook very slowly for 2-2½ hours. Alternatively, cook in a slow cooker overnight.
Allow the meat to get cold and remove any extra fat.
Reheat gently.
To serve, place the pot roast in the middle of a platter and surround it with the vegetables.
Serve with baked potatoes and lots of extra green vegetables.
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