Ingredients

• 5 spray low-fat cooking spray
• 1125 g beef rump steak, (1.2kg) trimmed of all visible fat
• 1/2 teaspoon pepper, black
• 1/4 teaspoon salt
• 2 large onion(s), sliced
• 400 ml water
• 1 portion stock cube, beef
• 1 1/2 tablespoon vinegar, balsamic or red wine
• 1 teaspoon thyme, dried
• 450 g potato(es), red, scrubbed and quartered
• 450 g carrot(s), baby carrots
• 1 tablespoon parsley, chopped (for garnish)

Instructions

• Preheat oven to Gas Mark4/180°C/350°F. Coat a large casserole dish (with lid) with cooking spray. Heat over medium-high heat.
  
  
• Sprinkle beef with pepper and salt. Place in pot and scatter onions around the beef. Cook, turning beef and stirring onions occasionally, until beef and onions are browned, about 8 minutes. Pour water into pot; stir in crumbled stock cube, vinegar and thyme and bring to a boil.
  
  
• Cover and cook 1 1/2 hours. Place potatoes and carrots around beef; cover and bake until beef and vegetables are tender, about 2 hours more. Remove one potato from pot and purée in a blender. Stir into gravy to thicken.
  
  
• Transfer beef roast to a cutting board and slice against grain into 16 slices. Serve with vegetables and gravy.