Fruited Pot Roast

1.) Preheat oven to 200 c. 2.) Make a bold beef rub by toasting the first four ingredients in a small dry frying pan, before grinding them with a pestle and mortar or in an electric grinder. Combine them with the beef stock powder. 3.) Rub this spice mix into all surfaces of the beef. You may not want to use all the spice rub.(Any left over, will do wonders for a fried or grilled steak!). 4.) Place seasoned beef in a roasting tin and roast for 50 minutes for fairly rare beef - 10 - 20 minutes longer, if desired. (Cover protruding rib bones with a little aluminium foil if they appear to be burning) . 5.) Remove meat to a carving tray to rest for 10 minutes - covered with a tent of aluminium foil. Meanwhile make the gravy:. 6.) Drain most of juices off roasting tin. On stove top, heat remaining juices, stirring in flour to brown over medium heat. Deglaze with wine. Add beef stock slowly, stirring all the time, to form a rich, smooth sauce. Stir in chocolate. Taste and add seasoning if necessary. . 7.) Transfer sauce to a jug to pass at table with thinly sliced roast beef and vegetables on heated dinner plates.