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Sear the beef on all sides in a very hot pan
Wrap beef in foil and place in a casserole dish
Add water, 2 onions, 2 sticks of celery, 1 carrot, and 2 beef stock cubes to the dish
Cook beef at 200°C for 20 minutes, then reduce to 170°C and cook for about 3 hours
Remove beef from oven, turn upside down, and keep foil on
Peel and chop potatoes into various sizes
Steam potatoes for about 10 minutes and ruffle the edges
Heat oil or duck/goose fat in a tray at 220°C
Transfer par-boiled potatoes to hot oil and cook at 220°C for 40-50 minutes
Do not open oven for at least 20 minutes
Peel and chop carrots into chunky slices
Place carrots in a tray, drizzle with oil, season with salt and pepper, cover with foil
Cook carrots at 220°C alongside potatoes
Peel and chop turnip into chunks and par-boil while steaming potatoes
Cook turnip with carrots
Blitz blaas into breadcrumbs and mix with 2 small chopped onions, salt, pepper, 1 tablespoon mixed herbs, and butter
Cook stuffing at 200°C for about 15 minutes
Prepare Yorkshire puddings
Drain beef cooking liquid and add more water and Knorr savory gravy to make gravy