None!

Nutrition	%GDA	Range
Energy Kcal	761
Protein	156.11%
Other Carbohydrate	31.60%
Sugar	0.20%
Fat Saturated	48.60%
Fat Unsaturated	22.64%
Fiber	48.30%
Sodium	128.62%
Salt	134.26%

Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop. Rub the French trimmed beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides. Lay the halved onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours. While the beef is roasting, parboil your roasting and peeled potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy. After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the peeled cloves of garlic and thumb-sized, peeled and diced ginger over everything in the tray. Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the robust red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.