Pot Roast

1.5 kg topside 
salt and pepper
25g lard 
1 large onion
1 large carrot 
500 ml beef stock
1 bay leaf

Season the beef with salt and pepper and brown on all sides in lard. Remove the beef and add the chopped onion and carrot to the fat. Cook until the onion is soft and golden. Put the vegetables into the crock pot and put the beef on top. Bring the stock with the bay leaf to the boil and pour over the meat. Cover and cook on high for 30 mins. and  then on low for 8-9 hrs. If liked a little flour may be mixed with cold water and stirred into the crock pot an hour before serving to make a thick gravy.