First, seal the joint to add flavour as well as prevent scum forming in your slow cooker. Simply heat the oil in a frying pan, then fry the beef on all sides until browned (if you have a multi-cooker you may be able to seal the beef using the sear/sauté function). Transfer the beef to a plate, then add the wine to the pan and scrape the sticky bits off the bottom. Set the liquor aside.

Put the carrots, onions, rosemary, bay leaves and garlic cloves at the bottom of the slow cooker pan and sit the beef on top. Pour in the reserved cooking liquor and stock, then add a good pinch of salt and a few cracks of freshly ground black pepper. Heat on high for 4 hrs or low for 6 hrs until the beef is cooked and tender. Remove from the liquor, cover and leave to rest for 30 mins.

Meanwhile, make the gravy. Strain the cooking liquor through a colander over a large bowl or jug, then pour back into the slow cooker. Put the cornflour in a small bowl and stir in 2 tbsp of the liquor to form a paste. Tip back into the slow cooker and whisk to ensure there are no lumps. Stir in the tomato purée and set on high for 25-30 mins until thickened.