Making the beef brisket:

In a bowl put hot water beef stock chopped onion, garlic and all of your seasonings leave to one side.

Season your beef joint with salt and pepper and any herbs.

Put your beef joint into your slow cooker and pour over the hot water and stock you made earlier.
(Cover)
Cook on high for 4–10 hours, depending on the size of the brisket. For example, a 1.5 kg brisket may take 4.5 hours, while a 2 kg brisket may take 5 hours. 
Or cook on low for 6-10 hours

Fill 2 saucepan with water and put on a medium heat and wait for them to start to boil.

While you wait, peel and chop 3 medium potatoes and 3- 4 carrots

Add salt to both pans of boiling water and add your potatoes to one saucepan and carrots to the other.

Boil until soft and you can slide a knife through both.

After you have boiled the potatoes set them aside and go take a look at my creamy mash recipe 😁

For the carrots:
Drain them and set them aside.

Beef and gravy:
When your beef joint is ready take it out of your slow cooker transfer to a chopping board and pull the beef apart, depending on the size of the joint and how many servings you need you should have lots of leftovers!

Thicken the beef stock onions and garlic which is left in the slow cooker to make the gravy! So delicious 🤤

Plate everything! Enjoy