1. Rub the 1.2 kg beef topside roast with salt, black pepper, and 2 tsp mixed herbs.
2. Heat 2 tbsp olive oil in a large pan over medium-high heat and sear the beef on all sides until nicely browned.
3. In the same pan, add the sliced 2 onions, 2 cloves chopped garlic, and 3 ribs of celery.
4. Sauté for about 2 to 3 minutes, just until softened and fragrant.
5. Transfer everything into the slow cooker.
6. Add the 5 chopped carrots and 5 halved potatoes into the slow cooker. Set the browned beef roast on top.
7. Pour in 1 glass of dry red wine if using, plus 1 cup beef or vegetable stock.
8. Cover and cook on high for 4 hours. If you’ve got time, low for 7 to 8 hours works even better for tenderness.
9. After about 3 hours, carefully remove the carrots and potatoes.
10. Spread them on a tray, drizzle with oil, and roast at 400⁰F (200⁰C) for 20 to 30 minutes until golden and crisp on the edges.
11. Once the beef is tender, take it out and slice it against the grain.
12. Return the slices to the slow cooker and cook for another 1 hour so they soak up all that flavour.
13. Mix 2 tbsp cornflour with 2 to 3 tbsp water to form a smooth paste.
14. Stir it into the slow cooker juices and cook, stirring now and then, until thickened into a rich gravy. Taste and adjust salt and pepper if needed.

Salad

1. Combine the 4 sliced tomatoes and 1 sliced onion.
2. Season with salt, black pepper, dried basil, and chopped parsley.
3. Drizzle over 1 tbsp olive oil and 1 tbsp white wine vinegar. Toss gently.

Serve the sliced beef with the roasted vegetables, plenty of gravy, and the fresh tomato salad on the side.