Slow Cooker Beef Rump Cap

1. Pat the rump cap dry and season well with salt and pepper on all sides.
2. Heat olive oil in a heavy pan over high heat. Sear the rump cap fat-side down for 3-4 minutes until golden, then sear all other sides for 2 minutes. Don't skip this step - it builds the flavour base for the whole dish.
3. Transfer to the slow cooker.
4. In the same pan, sauté the onion for 2-3 minutes until softened. Add garlic and tomato paste and cook for 1 minute. Pour in the beef stock and Worcestershire sauce, scraping up any bits from the bottom of the pan.
5. Pour the liquid over the rump cap. Add paprika and thyme.
6. Cook on low for 8 hours or high for 4 hours until the meat is tender and falling apart.
7. Rest for 10 minutes, then slice or shred depending on how you're serving it.
8. Serve over creamy mashed potato with a spoonful of the cooking juices poured over the top.

Tips:

• The cooking liquid makes an incredible sauce - pour it into a small pot and reduce it on the stove for 5-10 minutes for something really special.
• This reheats beautifully the next day and the flavour only gets better.
• Works just as well shredded in rolls for a crowd.