Slow-Cooked Beef Rump with Fennel & Olives
( SERVES 4 )
- Ensure beef is at room temperature before cooking. Wipe dry.
- Combine the garlic, thyme, rosemary, salt and pepper and rub over the meat.
- Place the vegetables on the base of a slow cooker. Rest the meat on top.
- Add the stock and place the lid on the cooker.
- Turn the temperature to low and cook for 4-5 hours.