1 1/2 kg shoulder of beef
1 can tomatoes
1-2 grated carrots
1 grated celeriac
400 ml beef stock
1/2 tsp oregano
1 bunch parsley
1. Brown the meat in a frying pan to seal the meat on all sides. Souté the vegetables.
2. Place the soutéd vegetables in an ovenproof dish and place the meat on top. Season with salt and pepper and add the herbs. Boil out the frying pan with the stock and add to oven dish. Chop the tomatoes and add.
3. Place te dish in the oven at 180 C (350 F) for 1/2 an hour. Cover the roast with tin foil and leave in the oven for another 2 1/2 hour until tender.
4. Take out the meat and keep warm. Blend the sauce in a liquidizer or press through a strainer. The vegetables will thicken the sauce adequately. Serve with mashed potatoes.