Herb Roast Beef (Slow Cooker) - cooking recipe

Ingredients

1 (1 1/2 kg) topside beef roast (approx)
2 brown onions, chopped roughly
1 brown onion, diced very finely
7 -8 garlic cloves, smashed
salt, to taste
2 cups water
handful fresh thyme sprig, chopped
3 -4 fresh rosemary sprigs, chopped
handful fresh parsley, chopped

Preparation

Reserve 1 unchopped rosemary sprig and several garlic cloves. (You will use this garlic and rosemary to poke into the meat to add extra flavour).
Put all other ingredients except the meat in the slow cooker on high. Put lid on to allow mixture to warm in the slow cooker.
Meanwhile, braise the meat on all sides in a separate frying pan using a spoonful of oil, until meat is lightly browned. This step is designed to seal in the juices as topside meat is usually quite dry. Braising should take around 5 minutes.
Once braised, gently set meat on top of onion mixture in slow cooker.
Poke reserved garlic and rosemary into folds in meat and leave to cook.
Roast 4-5 hours on high until meat is tender and falling apart. Cook time wil depend on size of roast.
Serve with your favourite roasted vegetables.