Slow-Cooked Beef Dip Rolls with Mustard & Rich Gravy

Pat the beef dry. Heat the olive oil in a 28cm heavy frying pan over medium-high heat. Brown the beef in two batches for 3–4 minutes per batch, turning to colour several sides. Transfer to a 3.5–4.5 litre slow cooker. The beef will finish cooking slowly; it is not ready to eat yet.

Lower the pan heat. Add the onions with 2 tbsp of the measured stock and cook for 5 minutes, stirring. Add the garlic and tomato purée for 1 minute. Pour in the remaining stock, Worcestershire sauce, thyme and pepper. Scrape up the browned bits and bring to a simmer, then pour over the beef.

Cover and cook on LOW for 8–9 hours, following your slow cooker’s minimum-fill guidance. The beef should pull apart easily with two forks; if it resists, cook a little longer with the lid on. The liquid need not cover the meat, but do not open the lid repeatedly.

Lift the beef onto a deep plate. Pour all the onions and cooking liquid into a wide saucepan and simmer uncovered for 15–20 minutes until rich and slightly thickened. Shred the beef, keeping its juices. Return any resting juices to the saucepan, then mix a few spoonfuls of gravy through the beef. Divide the beef and every remaining spoonful of gravy into four equal portions.

Split the rolls and warm the cut faces briefly in a dry pan. Spread each with 1 tsp mustard and fill with one-quarter of the beef and onions. Serve the corresponding gravy in a small jug for dipping. No cheese, butter or extra sides are included in the stated serving.