- A joint of beef (I used brisket)
- 2 Carrots – Roughly chopped
- 1 Onion – Cut in to quarters
- 200ml Beef stock
- Salt & Pepper
To begin with put the carrots and onion in the bottom of the slow cooker. Then brown off the beef in a hot frying pan with a little olive oil.
Once you have done this place on top of the carrots and onion, then pour in the beef stock around the beef.
Then pop on the lid and cook on low and leave for 6 hours. 6 hours will cook the meat to well done so depending on how you like your beef alter accordingly.
The good thing about cooking the beef this way is that the stock and juices make a lovely base for your gravy. Remember to leave your meat to rest before serving.
If like us you have a fairly small oven this is perfect and leaves the oven free to cook the roast potatoes and any other delights.
Sorry for the poor photo, I’d almost forgot to take one