Method

• Preheat oven to 140C
• Melt ½ oz (10 g) of the butter in a casserole and when it begins to foam turn the heat up high
• Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter
• Browning one flat side first, then turn it over on the other side and movie it around to get the round edges browned as well
• Add the herbs, the wine and some salt and pepper
• Bring it all up to simmering point, put on a tight-fitting lid, using foil if necessary, then transfer it to the oven and leave it to cook for 1 ½ hours without looking at it
• While the beef is cooking, prepare the vegetables
• When the pot roast's cooking time is up, remove the meat from the casserole, add the vegetables and push them under the liquid
• Spoon some of the liquid over the meat
• Cover it with foil and return it to the oven for a further 1 ½ hours
• Remove it from the oven
• Remove the meat and vegetables and leave it to relax for 10 minutes
• Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly
• Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce
• Slice the beef and serve alongside the vegetables, drizzle over the liquid and enjoy!