Beef Pot Roast 

Season the roast beef well with salt and freshly cracked black pepper

Heat sunflower oil in a large, heavy based pot and brown the beef roast on all sides turning it over and moving it around to ensure the edges are well browned

Remove the beef pot roast from the pot and set aside

Add the onions and carrots to the pot and fry to soften then add the red wine and the KNORR Beef Stock Pot and allow to simmer gently for 5 minutes to reduce the red wine

Return the beef roast to the pot add the thyme, water and baby potatoes and allow to simmer covered for 45 minutes to one hour or until the beef is just slightly pink inside

Remove the beef

and potatoes from the pot and allow the beef to rest for a few minutes before carving

While the beef is resting mix the corn flour with a little water to make a smooth paste and stir it into the pot and allow to simmer for 5 minutes to thicken to make the gravy

Serve with rice and steamed greens