Hi, the night before cooking marinate the beef. Cut slits in the top and smear with mustard and horseradish sauce, season. The next day brown the meat on all sides. Fry cut up veg of . e.g onions, carrots , celery . place meat on top and add stock to about half way up the joint. I make up stock with either wine or stout, beef stock and herbs, season. This I cook in a cast iron cassarole dish in a slow oven for about 2hrs. When the meat is tender take out and cover to rest. the juices can then be used to make the gravy, the veg can be either used as it is or put in a liquidiser and used for a soup base. Letty