Roast on all sides until brown in an ovenable pot. Add a coarsely cut onion and carrot along with 1 pint of stock. Place in a preheated oven for approximately 1 hour per kg at 160°C. Chefs tip: To make the perfect gravy, mash the carrot & onion into the liquid remaining in the roasting pot. When mashed, pour through a sieve into a clean container. Pour back into the roasting pot, and add the required amount of water or stock with a stock cube, then bring to a slow boiling point for about 5 - 10 minutes. Add cornflour or thickening granules to a consistency of your choice, followed by salt & pepper and lastly a good sized knob of butter.