Easy Slow Cooker Roast Beef

Place the chopped onion, carrot and thyme sprigs into the slow cooker basin.
1 Onion, 1 Carrot, 2 Thyme Sprigs
Sprinkle over the plain flour and give it a mix.
2 tablespoon Plain Flour
Heat 1 tablespoon of oil in a frying pan and sear the beef joint on all sides before placing it in the slow cooker basin on top of the vegetables.
1 tablespoon Olive Oil, 1.5 kg Topside of Beef
Mix together the beef stock, wine, tomato ketchup and salt and pepper in a jug and pour it over the beef. Don't worry if the liquid doesn't quite fully cover the joint. Cook on low for 5-8 hours (if you like your beef rare 5 hours, well done 8 hours) or high for 3-6 hours.
500 ml Beef Stock, 150 ml Red Wine, 2 tablespoon Tomato Ketchup, Salt and Pepper
Lift the beef joint out of the slow cooker onto a plate and cover with foil for up to 30 minutes whilst you finish the gravy.
Strain the gravy through a sieve on top of a saucepan (which will catch the carrot, onion and thyme sprigs). Place the saucepan on a medium heat and simmer for 10 minutes. If you like your gravy thick, whisk in the beef gravy granules, or make a cornflour slurry to whisk in ( 1:1 ratio of cornstarch to gravy works best).
2 tablespoon Beef Gravy Granules
Slice the beef and serve with the red wine gravy.