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1
Prepare your meat for roasting with the olive oil and some seasoning in a roasting tin
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2
Half way through roasting, add to the tin half the carrot, onion, tomatoes, mushrooms, herbs and roast for the required amount of time your meat needs (Chris recommends slow roasting over a few hours).
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3
When the meat is done, take it out of the dish and set aside.
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4
Set the roasting dish over a high heat on the hob with the meat juices and veg in, add the rest of the veg and the knob of butter, simmer for 5 minutes.
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5
Stir in the flour and oxo.
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6
Add the veg water gradually, stirring all the time, (this is water you have cooked your veg in, Savoy cabbage gives good gravy!).
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7
Simmer for about 10 minutes, stirring all the while untill your gravy thickens.
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8
When the gravy is a good consistancy, strain it through a sieve so you have a smooth gravy and serve over your favourite roast!
