Season, brown in a hot pan, then place roast in a slow cooker for 6 -7 hours with a coarsely chopped carrot and onion and a pint of stock. Chefs tip: To make the perfect gravy, mash the carrot & onion into juices of the meat. When mashed, pour through a sieve into a clean container. Pour into a saucepan and add the required amount of water or stock with a stock cube, then bring to a slow boiling point for about 5 - 10 minutes. Add cornflour or thickening granules to a consistency of your choice, followed by salt & pepper and lastly a good sized knob of butter.
