MIX up some red wine, garlic, little bit of chilli, mixed herbs of your choice and a good amount of salt and pepper. Stab top of meat a few times, rub marinade over roast, put in zip lock bag. Put in fridge for a couple of hours if you can or place straight in oven at 180 degrees for 30 minutes per 500g of meat. Cut potatoes, pumpkin, broccoli and cauliflower to preferred size. Place broccoli and cauliflower in steamer and potatoes in water underneath for about 10 minutes. Remove, scratch potato tops with fork, place on baking tray with pumpkin, a good cover of olive oil and put in oven. Make up cheese sauce with milk, butter and flour; as it thickens add cheese, salt and pepper. Once done, pour over broccoli and cauliflower in baking dish. Spread cheese on top, dust with pepper and put in oven. About 10 minutes before ready, put peas and beans on boil. When meat cooked, remove from oven and take it out of tray to rest. Add plain flour to juice in tray, heat on stove top. Add water to make gravy.