Add the carrots, onion and 3 tablespoons of Cornflour to the slow cooker. Coat the vegetables well with the cornflour.

Pat dry the beef with kitchen paper. Then rub some olive oil all over the beef then season with a good amount of salt and pepper.

Heat a pan on high and sear the beef on all sides. Transfer to the slow cooker.

Add the beef stock, tomato puree, sugar and wine into the slow cooker. Scoop some of the vegetables to the side of the beef as it should mostly be covered with the liquid.

Cover and cook on low for 3-5 hours until its cooked to preference. I used a meat thermometer and by the time I allowed it to rest it had continued to cook to the point of being well done, so do take into account that it'll continue to cook while it's resting.

When it's cooked rest the beef for upto 30 minutes covered with foil.

To reduce the liquid in the slower cooker, transfer it to a saucepan over medium low heat.

Using a few tablespoons from the sauce, combine it with 3 tablespoons of Cornflour and mix it well. Add to the saucepan.

Simmer until its thickened.

When it's serving time, slice the beef thinly and serve with choice of vegetables.