4 fillet steaks, all visible fat removed
200g baby new potatoes
200g baby carrots, peeled and trimmed
200g green beans, trimmed
1 garlic bulb, cloves separated and peeled
1 tbsp black peppercorns
2 tbsp white wine vinegar
200ml boiling hot beef stock
2 tbsp dried dill
A handful of fresh dill, chopped, to garnish
1. Put the steaks, vegetables, garlic, peppercorns, white wine vinegar, stock and dried dill in a slow-cooker pot and stir well.
2. Season with a little salt, cover and cook on low for 7-8 hours, or until the meat is tender. Season to taste.
3. Divide the pot roast between 4 plates, garnish with the chopped fresh dill and serve.
If you do not have a slow cooker, simply preheat your oven to 160c/fan 140c or gas 3. Place all ingredients in a large casserole dish and stir well. Cook in the oven for 2 to 2 and half hours, or until meat is tender, then garnish with the fresh dill and serve.