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1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Peel the onions, wash and roughly chop the carrots and celery – there’s no need to peel them.
3. Halve the garlic bulb across the middle.
4. Pile all the veg, garlic and herbs into the slow cooker*.
5. Pour in the passata, beef stock and stir in the sugar.
6. Drizzle the beef with 1 tablespoon of olive oil, rub all over with the paprika and a pinch of sea salt and black pepper, then sit it on top of the veg.
7. Cook on the lowest setting for 8 hours, until beautifully tender, then remove the beef to a plate, cover with tin foil and leave to rest while you make the sauce.
8. Strain the tomato sauce through a sieve over a clean pan to catch the liquid, gently pressing to help it along, then season to taste with salt, pepper and a little more sugar, if needed.
9. Shred the meat back into the slow-cooker pot and pour over the sauce, then leave on a low setting to keep warm until you’re ready to eat, or enjoy straightaway with creamy mash and steamed seasonal greens.

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