Step 1

Take the beef joint out of the fridge for 30 minutes to come to room temperature. Pat the beef dry with kitchen paper and season well with salt and pepper.

Step 2

Spray a large pan or casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour so don’t skip!

Step 3

Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.

Step 4

Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.

Step 5

Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato puree, minced garlic, salt and bay leaves. Stir to combine.

Step 6

Add the beef and then the vegetables, pushing them down into the liquid. Check the levels of the stock, it should come up halfway up the side of your joint. Top with extra hot beef stock if necessary.

Step 7

Cover the slow cooker and cook your beef joint for 5-8 hours on LOW or 3-6 hours on HIGH. A large topside joint requires around 5-6 hours on LOW setting or 3 on HIGH whereas a brisket can happily cook for up to 8 on LOW and 6 on HIGH. If you can, flip the beef joint over about halfway through the cooking.

Step 8

Check the beef using a digital thermometer (this is best for a Topside joint which requires less coooking time – Medium rare - 55°C (131°F) | Medium - 60°C ( 140°F) | Medium well - 65°C (149°F) | Well done - 70°C+ (158°F).

Step 9

Remove the joint from the crockpot and rest for half an hour, loosely covered with foil.

Step 10

Use a slotted spoon to remove the vegetables from the slow cooker. Strain all the liquid into a saucepan discarding any solids.

Step 11

Stir in the cornflour slurry and bring the gravy to a simmer for 10-15 minutes or until reduced. Taste and season if needed.

Step 12

Slice the beef against the grain and arrange on a platter with the vegetables. Drizzle with some of the gravy and garnish with fresh chopped parsley.

Step 13

Serve the roast allowing everyone to pour extra gravy on top - SO YUMMY!