Slow cooked joint of beef

Imagine a tender joint of beef, lovingly coated in a fragrant blend of olive oil, salt, pepper, thyme, and garlic, then seared to perfection for that irresistible crust. As it slowly cooks in a rich stock of red wine and soy sauce, the beef becomes melt-in-your-mouth delicious, while the carrots beneath soak up all those savory flavors. After a few hours of low and slow cooking, you’ll be rewarded with a beautifully carved roast that’s just waiting to be nestled back into its luscious juices, ready to impress at your dinner table.

1. 1

   On a chopping board place olive oil, scatter salt, pepper, thyme, garlic and roll joint of beef so it's covered.

2. 2

   Place joint of beef in a hot frying pan and brown all sides.

3. 3

   In a mixing jug add crushed oxo cube, red wine stock pot and soy sauce.

4. 4

   Pour boiling water in whisk until all has dissolved.

5. 5

   Peel and chop carrots into 1/4's.

6. 6

   In slow cooker place a layer of carrots, lay the joint of beef on the carrot and pour your stock mixture slowly over the joint.

7. 7

   Place lid on slow cooker and cook on low for 4hrs.

8. 8

   Take joint out and rest for 10 minutes and carve.

9. 9

   Then place sliced joint back in the juices till you are ready to serve.