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3 1/2 pounds topside beef
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons lard
1 large onion
1 large carrot
2 1/4 cups beef stock
1 bay leaf
Season the beef with salt and pepper and brown on all sides in lard. Remove the beef and add the chopped onion and carrot to the fat. Cook until the onion is soft and golden.
Put the vegetables into the slow cooker and put the beef on top. Bring the stock with the bay leaf to the boil and pour over the meat. Cover and cook on HIGH 30 minutes, then on LOW 8 to 9 hours.
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