SHOPPING LIST: Beef Pot Roast with Carrots, Swede and Potatoes (2 portions)
Meal Plan 8, Saturday dinner (autumn and winter comfort, beef, 1 portion tonight and 1 for the freezer)

[ ] 450 g beef brisket or silverside joint, fat trimmed
[ ] 1 small onion
[ ] 2 carrots
[ ] 150 g swede
[ ] 300 g potatoes (2 medium)
[ ] tomato purée (you need 1 tbsp)
[ ] dried thyme (you need 1 tsp)
[ ] reduced-salt beef stock cube (you need 1 cube)
[ ] olive oil (you need 2 tsp)
[ ] black pepper (you need 1 pinch)

Cupboard check: tomato purée, dried thyme, reduced-salt beef stock cube, olive oil, black pepper are probably already at home.
Beef tip: if frozen, defrost the joint in the fridge overnight (about 12 hours), and cook it the next day.
Freezer: a lidded container for the second portion.