Heat 1 tablespoon Olive oil in a large pan and add the 1.3 kg Beef joint. Sear the beef on all sides (about 3 minutes). Put the seared beef into the slow cooker.
Heat 1 tablespoon Olive oil in the same pan and cook 1 Onion, 4 Garlic clove, 2 Carrot and 2 ribs Celery for 3-4 minutes. Once softened, add to the slow cooker.
Add 800 g Chopped tomatoes, 3 tablespoon Tomato puree, 0.5 teaspoon Dried basil, 0.5 teaspoon Dried oregano, 150 ml Beef stock and 1 pinch Sea salt and black pepper and cook on high for 5 hours or low for 8 hours.
Once cooked, remove the beef from the slow cooker and finely shred using two forks.
Return the shredded beef to the slow cooker and mix well.
Notes
If you are making this for children, then make sure that you don't use red wine and that you use a low salt stock.
You can give this recipe a veggie boost by also adding some mushrooms, bell pepper and courgette and then stirring in some spinach 20 minutes before it's ready.
Use the best quality tomatoes you can get, as you really will taste a difference in the sauce.
Give it a taste before serving, as it might need a little extra seasoning.
To make a spicy version of this you can add some diced red chillies at the same time as the tomatoes. This spicy version is delicious on nachos.