Pot-Roast Beef with French Onion Gravy

Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions

1kg silverside or topside of beef, with no added fat

2 tbsp olive oil

8 young carrots, tops trimmed (but leave a little, if you like)

1 celery stick, finely chopped

200ml white wine

600ml rich beef stock

2 bay leaves

500g onion

a few thyme sprigs

1 tsp butter

1 tsp light brown or light muscovado sugar

2 tsp plain flour

Directions at bbcgoodfood.com

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