Winter Warming Pot Roast with Vegetables

This is a winter favourite. Easy to prepare and it goes a long way. Leftovers also taste delicious.

3kg silverside beef
2 garlic cloves, cut into 4
2T peppercorns
1T sea salt
4T olive oil
3T butter
2 sprigs of fresh rosemary
180ml dry white wine
1 cup good quality vegetable stock
250g baby carrots
8 baby onions
1 stick celery
3 bay leaves
1 cup peas

Make incisions into the meat and insert the garlic pieces. Mix 3T oil, 2T butter, salt and pepper and rub over the meat. Allow to stand for an hour.
In a large, deep pot, heat the remaining oil and butter. Add the meat and braise evenly until the cut of meat is brown.
Add the wine, stock and rosemary and simmer with the lid on for 1 1/2 hours, turning the meat half way.
Remove the meat and reduce the liquid back in the pot by 1/3. Place the meat and vegetables in the pot and cook until the vegetables are tender.
Slice the meat and serve with mashed potato. Pour over the pot juices to serve.

Variation: replace the white wine with red wine and add 4 peeled tomatoes and 1t lemon zest to the pot for a richer flavour
Add some peeled  and quartered potatoes for a one pot meal.