Step 1

Place the first 9 ingredients into the slow cooker bowl.

Step 2

Add the beef and turn until it is completely coated.

Step 3

Cover and cook on low for 8-10 hours, or on high for 4-5 hours.

Step 4

Remove beef and place on a plate and cover to keep warm.

Step 5

Skim any fat from slow cooker juices and strain remaining liquid through a sieve. Place strained liquid into a large frypan.

Step 6

Set solids aside in a small bowl.

Step 7

Bring the liquid to the boil and gently boil for 15 minutes, stirring occasionally until the sauce has thickened a little and reduced by half.

Step 8

Add Gravox roast meat gravy powder, at this step, if required.

Step 9

Shred beef using a fork and add to sauce mixture.

Step 10

Add reserved solids and stir through.

Step 11

Serve hot on long, crusty rolls or with creamy mashed potato topped with more gravy.