Items you will need
1 pounds boneless beef joint
1/8 cup oil
Large deep skillet, with lid
2 onions, coarsely chopped
4 cloves garlic, chopped
2 cups beef stock
Large slow cooker
3 carrots, peeled and chopped
4 celery stalks, chopped
2 bay leaves
Beef joint is a succulent dish if cooked right, and is considered one of the chef's cuts due to its rich flavors. However, if not cooked right, a joint of beef can turn out tough and almost inedible. Slow cooking this cut of beef is the way to maximize the flavor and retain the moisture. By taking your time while creating this meal, the perfect roast beef can be created with just time, several added flavors and a slow cooker.
Place the skillet on the stove on medium-high.
Pour in the oil to the skillet. Sear all the sides of the roast in the pan until they have developed a crust.
Remove the roast from the skillet. Add the onion and garlic and saute for three to five minutes until caramelized.
Deglaze the pan with the beef stock. Pour the stock in the hot pan and, using a wooden spoon, scrape the brown bits from the bottom of the pan.
Place the roast in the slow cooker along with the rest of the ingredients. Pour in the liquid from the skillet in to the slow cooker.
Set the slow cooker to low and cook the joint for 8 to 10 hours.
A variety of spices and herbs can be used in slow cooking the beef, according to the cuisine as well as your own preferences.
Use the remaining liquid after the beef has cooked to create a gravy.