Pot-roast beef with French onion gravy - Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Slow-Cooked Silverside With Bacon And Guinness - Waitrose. Ideal to cook ahead - impossible to mess it up. Can be sliced back into the gravy to reheat when wanted. Also nice as cold meat - and leftovers make a lovely chunky lunchtime soup.