I didn't have time to do a roast - we had to eat something quickly before embarking on a 21:00 mission to collect a wooden bed base from a lady in Milnerton.
I diced one brown onion, cut the beef into approximate cubes, added diced mushrooms and sauteed it all with a drizzle of olive oil. Seasoned with salt, pepper, and some mixed herbs. Then came the 200 ml or so of red wine. While it was reducing, I arranged the baby spinach leaves and tomatoes on the plate. The shop was fresh out of cucumbers, so we had to do without. We didn't miss it - beef and red wine are a match made in heaven.
It also made an attractive work lunch the following day. Although, I am in search of a smaller container set. The ideal situation would be to have your breakfast, hot meat and veggies, and salad all in separate containers. Practical and a lot more appetizing.