Beef, Fillet - slow cooked with Crushed Black Pepper & Balsamic

This is how we cook our roasts now (beef and lamb - I don't think I would do it with pork and maybe not fowl. I don't roast chicken any way as the charcoal chicken shop down the road does a better job). The meat becomes incredibly tender and even if you over cook it, it just falls off the bone, still moist and tender. Potatoes are a little tricky though. My husband is happy to eat his roast with rice, but it still seems wrong to me. Will just have to figure something out. This TV show went off air a while ago, after years of production, but the website is still up,