Christmas Roast | Recipe

Peel the onions and cut them into large wedges. Peel the carrots and cut them into large pieces. Clean and roughly dice the celery. Peel and halve the garlic.

Preheat the oven to 180°C (top/bottom heat).

Heat the oil in an ovenproof roasting tin. Season the meat with salt and brush with mustard. Fry in the roaster over a high heat on all sides for about 5 minutes. Remove the meat and fry the vegetables over a medium heat for about 4 minutes. Add the tomato paste and fry for 2 minutes. Deglaze with the red wine and reduce by half. Add the beef stock, season with the Meat & Roast Seasoning and bring to the boil. Put the meat in and braise, covered, in the oven for 2 hours. Turn down the heat to 150°C after 30 minutes.

Remove the roast and leave to rest, covered, for 10 minutes. Pour the stock through a sieve into a saucepan and press out well. Add the cranberries, bring to the boil and reduce for about 3 minutes. Thicken the sauce by mixing cornflour with a little cold water, then stirring the slurry in. Slice the meat and serve with the sauce.