Pot Roast. Seal in a frying pan or in the bottom of a cast iron casserole, then add onions, parsnip, carrots, celery, bouquet-garni and some chicken stock. Cook on a lowish heat for a two or three hours. Add a glass of red wine about 30 minutes before the end and just before serving, thicken the juices with a little cornflour. This should produce a tender bird that is not dry. Serve with fried croutons and other seasonal veg like kale or sprouts (nice done with bacon and walnuts).