Sear the beef

• Season the beef joint with salt and pepper.
• Heat a little oil in a frying pan and brown the beef on all sides.

Soften the aromatics

• Add the chopped onion and minced garlic to the pan.
• Stir in the tomato puree, smoked paprika and brown sugar and cook until fragrant.

Start the slow cooker

• Place the beef in the slow cooker with the onion mixture, bay leaves, thyme, beef stock pot and Worcestershire sauce.
• Pour in the water, enough to cover half the beef.

Slow cook the beef

• Cover and cook on low until the beef is tender and shreds easily.

Thicken the gravy

• Remove the beef and keep it warm.
• Whisk the gravy granules into the cooking liquid and simmer until thickened.

Make the creamy mash

• Boil the potatoes in salted water until tender, then drain.
• Mash with the butter and milk until smooth and creamy.

Serve

• Shred or slice the beef and serve over the creamy mash with plenty of gravy.