Instructions
Take the beef joint out of the fridge for 30 twinkles to come to room temperature. Pat the beef dry with kitchen paper and season well with swab and pepper.
Spray a large visage or dish dish with olive oil painting spray and sear the beef on all sides until nicely coloured. This can take up to 10- 15 twinkles but adds so important flavour so do n’t skip!
Set the beef away and deglaze the visage with white wine( or red wine or beef stock), scraping any browned bits into the stock with the reverse of a rustic ladle.
Add the onions and carrots and stir until they get a bit of colour and and nearly all of the liquid is gone.
Add beef stock( broth), soy sauce, balsamic ginger, Worcestershire sauce, tomato puree, diced garlic, swab and bay leaves to your slow cooker. Stir to combine.
Add the beef and also the vegetables, pushing them down into the liquid. Check the situations of the stock, it should come up half up the side of your joint. Top with redundant hot beef stock if necessary.
Enjoy