In a large casserole dish, place 1 ½ teaspoon of oil over medium - high heat. Season the meat with salt and pepper and place meat into pot/casserole dish and sear on the top and bottom until both are nicely browned. This may take about 4 mins per side.
Remove the meat and place on a plate.
Add remaining oil to the pot and reduce heat to medium. Add onions, carrots, turnip, garlic, paprika, thyme and cook until vegetables become tender.
Now add in the tomatoes, stock, and vinegar. Optional: add in saffron.
Return the meat to the pan. The vegetables should come about halfway up the sides of the meat.
Cover the dish and place in the oven and roast for 3 hours.
Add the potatoes and return to the oven for a further 45mins - hour until meat is cooked through and potatoes are tender.
Slice the meat and serve with potatoes, vegetables and sauce.