3

Tbs

vegetable oil

2

kg

boneless beef roast

2

Tbs

drippings from roast (see procedure instructions)

1

cup

broccoli florets

1

red capsicum; cored seeded and cut into 2cm pieces

1

small

zucchini, cut into 2cm pieces

1

cup

brown onion; chopped

1

clove

garlic; minced

½

tsp

dried marjoram leaves

½

tsp

dried savory leaves

1/8

tsp

dried thyme leaves

¼

tsp

salt

¼

tsp

black pepper

¾

cup

strong black coffee

¾

cup

water

½

tsp

beef stock powder

680

g

chat potatoes; peeled

3

medium

carrots; cut into 1cm pieces

2

stalks

celery; cut into 5cm pieces

4

large

spring onions; tops removed, whole

1

cup

whole button mushrooms

1½

Tbs

cornflour

¼

cup

cold water

1

pinch

salt; or to taste

1

pinch

black pepper; or to taste

1

Heat a Dutch oven over medium heat. Add the oil. Brown the roast on all sides. Set aside.

2

Drain all but the measured amount of drippings. Add the broccoli, red bell pepper and zucchini. Cook over low heat until tender crisp (about 3 minutes). Set aside.

3

Add the chopped onions and garlic. Cook for 2 minutes.

4

Stir in the marjoram, savory, thyme, measured amount of salt and the measured amount of pepper. Cook for 1 minutes.

5

Add the coffee, water and bouillon. Scrape the drippings from the bottom of the Dutch oven to mix through

6

Return the roast to the Dutch oven. Increase heat to medium high. Bring to a boil.

7

Reduce heat to a simmer. Cover. Cook until the roast is tender (2 /2-3 hours).

8

Add the potatoes, carrots, celery and green onions during the last 45 minutes of cooking.

9

Add the reserved vegetables and the mushrooms during the last 15 minutes of cooking.

10

Arrange the roast and vegetables on a serving platter. Let stand, covered with aluminum foil, for 10 minutes before slicing.

11

Strain the pan juices. Return to the Dutch oven. Heat to boiling.

12

Mix the cornflour in the cold water. Stir into the pan juices. Reduce heat to low. Cook, stirring constantly, until thickened (about 2 minutes). Adjust seasonings.

13

Serve the gravy with the roast and vegetables.