If pot-roasting sounds like an archaic cooking term, think again. Use economical cuts and you'll save dollars. The meat cooks slowly in the oven and, while it take more time, this method involves less work and the result is sweet and tender. This is an ideal recipe for the crock pot, and the addition of herbs and golden syrup add a most delicious flavour.

Ingredients

• 2 tblsp oil
• 1-1.5kg piece of bolar
• 1 carrot, peeled and chopped
• 1 onion, peeled and chopped
• 2 stalks celery, trimmed and chopped
• 1 apple, cored and diced
• 1 tsp freshly ground black pepper
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped parsley
• 2-3 tbsp golden syrup
• 1 cup cider
• 1 cup beef stock
• 2-3 tsp cornflour
• salt and pepper
• 1-2 tblsp butter

Method

1. Heat the oil in a frying pan and when hot seal the beef bolar on all sides so that it is well-browned all over.
2. Place the vegetables and apple in the base of a deep oven-proof dish and then sit the bolar on top.
3. Season well with pepper, sprinkle over the herbs and drizzle over the golden syrup.
4. Cover with a tight fitting lid and then place in a 140ºC oven for 30 minutes per 500g (I like to pot roast at a lower temperature to ensure the meat cooks gently and is tender.)
5. Once the cooking time is up, remove the meat from the dish. Strain cooking juices into a saucepan and add the cider and beef stock. Simmer until reduced by half.
6. Mix the cornflour to a paste with a little water and stir in. Cook until the jus is lightly thickened. Season with salt and pepper and then whisk in the butter just before serving.
7. Serve the beef sliced with your favourite winter vegetables and the cider jus.