FreeFrom Pot roast with chestnuts
If you cook this long and slowly enough the beef should melt in your mouth. The chestnuts add an interesting other layer of flavour but are absolutely not essential; the coconut oil adds smoothness but the flavour will still be excellent with olive oil. It will improve if you cook it the day before you need it, allow it to cool in its juices and then reheat gently to serve.
1 tbsp coconut oil or 2 tbps olive oil
In a heavy, flame proof casserole heat the coconut or olive oil and gently fry the shallots, garlic, mushrooms and sweet potato pieces for 10–15 minutes or until they are lightly tanned and softening.