Pot roast. Chuck a few chunked carrots, onions, parsnips, whatever, in a casserole, and fry them for a few minutes. Add the beef and brown it all over. Add a cube's worth of stock, a couple of bayleaves and a palm or two of herbs of choice, then in the oven for three or four hours at 140 (check for evaporation every now & then). Then fish out the meat & veg and stir in a spoon of butter pasted together with a spoon of flour, and stir to thicken over a low heat to make your gravy. Serve with the veg and some mash. That's it. It's almost impossible to screw up, and it always ends up melt-in-the-mouth tender.