Set the slow cooker to high to preheat.

Peel the garlic and shallots. Cut the garlic into slices and quarter the shallots lengthways.

Tie the thyme sprigs together with a piece of string.

Pat the meat dry with kitchen paper and season with the salt and pepper.

Put the oil in a frying pan over a medium to high heat. Sear the meat on all sides for about a minute each side.

Set the meat aside and add the butter over a medium heat. Add the shallots and mushrooms to the pan. Cook for 2 minutes, the add the garlic for 1 minute.

Put the vegetables in the bottom of the slow cooker and put the meat on top. Tuck the bay leaves and thyme around the meat.

Add the red wine to the pan and scrape up any bits on the bottom, then add the stock and Worcester sauce. Bring to a boil and pour over the meat.

Cook on high for 8 hours until tender.

If you prefer a thicker sauce combine 2 tablespoons of cornflour, (cornstarch), with 2 tablespoons of water and stir into the gravy.

Leave for 30 minutes