• 1 2 kilo (4 lb) boneless beef pot roast, tied up
  • Salt
  • Pepper
  • 2 tablespoons vegetable oil
  • 2 carrots, peeled and finely diced
  • 2 onions, peeled and finely diced
  • 2 sticks celery, peeled and finely diced
  • 2 cloves garlic, peeled and smashed
  • 4 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 star anise
  • 2 wide strips orange zest
  • ¼ cup whiskey
  • 1 ½ cups beer
  • 1 ½ cups chicken broth
  • 1 sewed (or 2 potatoes) peeled and cut into 1 inch cubes
  • 2 carrots, peeled and cut into 1 inch cubes
  • 2 parsnips, peeled and cut into 1 inch cubes
  • 1 tablespoon Dijon mustard

Pat the roast beef dry, season the outside well with salt and pepper.

In a Dutch oven, or a heavy bottomed pot with a secure lid, heat the oil over medium high heat. Brown the meat on all sides, turning with tongs, about 5 minutes on each side. Transfer the meat to a large plate.

Add the carrots, onions and celery to the now empty pot, season with salt and pepper and cook until starting to soften, about 5 minutes. Add the garlic, cloves, cinnamon, star anise, and orange rind to the pot, stir.

Add the whisky, and using a wooden spoon scrape up any drippings on the bottom of the pot and stir them into the vegetables, bring to a boil and boil for 2 minutes.

Return the beef to the pot, add the beer and chicken soup, bring the liquid to a simmer, cover the pot and keep it simmering slowly for two hours.

Add the swede (or potatoes), carrots and parsnips to the pot, cook for a further 1 – 1 ½ hours.

Check to see if the meat is done, by pushing a fork deep into the centre of the meat, if the fork pulls out with no resistance then the meat is ready, if there is any resistance cook for a further 20 minutes and check again.

Remove the roast and the vegetables from the pot and set aside, raise the heat under the pot and boil the sauce vigorously for 5-15 minutes until sauce has reduced in volume and is a bit more concentrated. Season with salt and pepper and whisk in the mustard.

To serve:

To reheat the roast if you have made it ahead of time: Skim any fat off the surface of the sauce, place the meat, vegetables and sauce in a large baking dish, cover the dish and reheat in at 160 C (325 F) for 30 -40 minutes until warmed through.

Snip the string from the pot roast, carve the meat across the grain into ¼ inch thick slices, arnge the meat and vegetables on a serving dish and ladle about half the sauce over the meat, serve the reaming sauce separately.