Zingy Beef Pot Roast, (Low fat) & Not A Tomato In Sight!

I love, love, love a good pot roast & have cooked beef, pork & goat (in Bulgaria) in this way for years, but it usually involves lots of red wine & rakia or brandy!
Now I am on a diet & I want to lose a lot of weight, without compromising delicious food or taste.
We don't need to eat boring foder, or have bland tasteless meals, just because we want to shift the pounds. We just need to watch how we cook, what we cook & what we add to our cooking.
There are lots of compromises out there & the biggest change, for loss of calories in food, comes from cutting off all visible fat & draining off all fat from mince, & not adding fat when cooking. It's the FAT!!!
Add taste with herbs, spices & fat free sauces like soy sauce etc.
This recipe is full of aroma & flavour. A very tasty pot roast, very easy &  very adaptable.
Serve with potato, either boiled with skin, dry roasted or mashed with no milk or fat, mash it with an egg & load up with lots of vegetables.

Beef, all visible fat removed
1 pint of beef stock, made with 2 stock cubes
4 Garlic cloves, crushed You can also add onions if you wish cut in half
Marrow, chopped in cubes. or any other root vegetable of your choice
3 Carrots, julienne style
Roasted green & red Peppers, chopped (you can use non roasted)
1 tsp Paprika
1 tbsp Worcester sauce
1tbsp Soy sauce
2 sml Bay leaves
Fresh ground Salt & blk pepper
Chili flakes to your taste
1 tsp Mixed herbs

First trim off all visible fat, if this means you end up with more than one lump so be it.
In a casserole pot add the beef, crushed garlic & sprinkle over the paprika.  Poke the  marrow, around the side of the pork & add salt, pepper, chopped roasted peppers, chili flakes, stock with Worcester &soy sauce's, bay leaves, carrots & mixed herbs.
Place in the centre of a hot oven 220c for 15mins then turn oven down to 150c & slow cook for 4 - 6 hours untill  the meat is so tender it melts. Keep an eye on the fluid level, don't let it get too low.
See, east peasy ;-D