Topside is a lean piece of meat that the butcher would traditionally cut a pocket in. Stuffing could then be tucked into the pocket to add flavour.

Ingredients

• 250-350 grams mushrooms, finely diced
• 1 teaspoon minced garlic
• 1 cup prepared stuffing mix
• 1 egg
• 1.75 kilogram piece of beef topside
• 1 cup beef stock
• 1 cup red wine
• ½ teaspoon dried sage
• 4 carrots, peeled and thickly sliced
• 8 baby onions, peeled and halved
• ¼ cup instant gravy powder
• Worcestershire sauce, optional

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. Cook mushrooms in a knob of butter in a hot frying-pan until well-softened and all the juices have evaporated. Add the garlic and cook for one minute only.
3. Transfer the mushrooms to a bowl and stir in the stuffing mix and egg. Mix well.
4. Place one hand flat on top of the topside to ensure the meat does not move. Using a long, thin-bladed knife, make a deep cut into the meat on one side to make a pocket. If you can, turn the pointed end of the knife wider inside the topside so that the cut is wider inside than on the outside face. This allows more space for stuffin gon the inside and helps prevent the stuffing falling out.
5. Fill the pocket with the stuffing. Secure the front with skewers or toothpicks.
6. Place the beef into the pre-warmed slow cooker. Pour over the stock and wine. Season with dried sage and salt and pepper if wished. Put the carrots and onions around the meat and cover with the lid.
7. Cook on low for 6-7 hours or on high for 3-4 hours, or until the meat is tender.
8. Carefully lift the beef from the slow cooker to a warm plate, cover and leave to rest for 20 minutes before carving.
9. Mix the gravy powder with sifficient water to make a thick smooth paste. Stir into the slow cooker, cover and cook on high for 20-25 minutes or until the sauce has thickened. Alternatively, thicken the juices in a saucepan.
10. Season with a dash of Worcestershire sauce if using, and salt and pepper.
11. Serve the beef finely carved across the grain - this way the beef is far more tender to eat - with carrots, onions, mashed potatoes and your favourite greens.