• 1 tbsp vegetable oil
  Put the oil in a large pan or your Sear & Stew Slow Cooker pot and heat to a medium high heat.
• 800 g beef brisket joint
  Put the beef into the hot oil and sear all over. Lift it out and place on a plate.
  
• 250 g onion
  Peel the onion and cut in thick slices, place in the base of the slow cooker pot.
  
• 400 g parsnips
  Peel the parsnips and cut in slices, place these on top of the onions.
  
• 250 g carrots
  Peel the carrot and cut in slices, place these on top of the parsnips.
  
• 400 g potatoes
  Peel and slice the potatoes in thick slices and place these on top of the carrots.
  
• Place the beef joint on top of the vegetables and pour in any juices that have collected on the plate.
  
• 300 ml beef stock, 1 tsp salt, ¼ tsp ground black pepper
  Pour in the beef stock and add the salt and pepper.
  
• Cook on LOW for 8 hours or on HIGH for 4 hours.
  

To make the gravy

• When the beef is cooked, remove it from pot, cover and leave to rest for 20 minutes before carving.
• Lift the vegetables out of the slow cooker into a serving dish and keep warm.
• Drain the remaining liquid into a jug.
• 25 g butter
  Heat the butter in a small pan.
  
• 1 tbsp plain flour
  Add the flour and cook it for around 3 minutes.
  
• Remove the pan from the heat and gradually add the stock, stirring or whisking to prevent lumps forming.
  
• Once all the stock has been absorbed into the gravy, simmer for around 5 minutes.
  
• Taste and adjust the seasoning.
• Slice the beef and serve with the vegetables and gravy.