Step 1

Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.

Step 2

Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.

Step 3

Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.

Step 4

Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.

Step 5

Heat oven to 200C/180C fan/gas Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.

Step 6

While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.

Step 7

Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.