• Season roast beef pieces generously with the seasoning blend of your choice
• Heat oil in searing slow cooker (or in frypan on stove)
• Sear/seal beef on each side (5-10mins total)
• Turn slow cooker down from searing to LOW. If using a fry pan return beef to slow cooker at this point.
• Add wine and turn beef through wine
• Add potatoes, sweet potato, and carrot around meat and begin an 8hr cooking time on LOW.
• After 2hrs add onion and pumpkin wedges also around meat and continue to cook on LOW.
• 1hr prior to completion of cooking time add sprouts around the beef and lay asparagus on top of beef.
• After 8hrs cooking time has completed test vegetables with a fork to ensure all cooked to tender (you will notice 1-2 inches of fluid has released from your meat by now, which is why none is added to begin with)
• Remove roast beef and allow to rest for a few minutes before carving
• Gently remove vegetables to serving plates.
• Enjoy with gravy of your choice

Notes

• You could use instant gravy powder with the cooking juices if you choose
• I keep the vegetable pieces large at the start to cook but on serving you can cut them into smaller pieces for the number of people you need to feed
• Adjust included vegetables to your personal tastes
• NO liquid added at the start except the splash or wine, which you could swap for stock if you prefer - there was definitely no strong wine taste in the end meat or vegetables at all (though would come through to the gravy if you used cooking juices)
• Browning is optional if you prefer not to
• I like to leave skin on pumpkin to keep it together. While I serve mine this way also you could remove skin on serving if you wish
• The spice blend can be purchased ready made as a 'steak seasoning' in the spice jar aisle