2 Tbsp Butter

1 Tbsp Olive Oil

2kg Topside Roast

3 Carrots Cut into Chuncks

3 Parsnips Cut into Chunks

3 Sticks Celery Cut in half

4 Potatoes Quartered

2 Onions Peeled and Whole

1/3 Cup Plain Flour

3 Cups Beef Stock

2 Cups Water

3 Tblsp Tomato Paste

1 Teaspoon Worcestershire Sauce

Pinch Mixed Herbs

1Teaspoon Sugar

Salt and Pepper

Heat pan with oil and  1/2 butter, add meat and brown on each side. Remaove meat from pan. Add chooped vegetables and onions and brown gently, before removing from pan,

Add remaining butter and flour to the pan, cooking flour for a minute until it turns golden brown. Add water, stock and stir in thouroughly, before adding tomato paste and worcestershire sauce.  Add meat to pan and cover, simmering for 2 hours (top up with water if gets too dry). Add vegetables and simmer for a further 30 minutes until they become tender. Set aside meat and vegetables in a warm place. bring sauce to the boil and reduce until a good gravy consistency.