Wash and cut the vegetables into large chunks. Place in the roasting tray.
Put the meat joint on top and season. Add enough water to roasting tray to cover the bottom. This is important as if you wish to make a gravy from the juices you do not want the veg to burn or your gravy will taste burnt. You may need to top the tray up during the cooking process.
Loosely cover with foil to prevent the meat from drying out, matt side down. Roast in the preheated oven until the core temperature reaches min 75oC
(Approx. 20 mins per 450g (1lb) plus an extra 20 minutes)
Leave to rest covered with a piece of tin foil for 20 minutes before Carving.
Remove meat from the tin and drain off excess fat leaving veg in tin. Return pan to the hob and add 750ml of water and bring to boil. Add a few ladles of base sauce to enrich. Mix 50g of Flour with a little water and pass through a sieve into the gravy to thicken. Simmer for twenty minutes until happy with consistency, strain, season and serve.