I've used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef. The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.
Pop a few ingredients in your slow cooker and come back later to a no-fuss veal casserole meal. Ingredients 1 tablespoon olive oil diced veal 4 small brown onions, quartered 2 celery stalks, cut into pieces