Slow-Cooked Beef Rump with Fennel & Olives

Ingredients

3 cloves	Crushed garlic
1 Tbsp	Thyme leaves
1 kg	Beef rump (Main)
1 Tbsp	Rosemary leaf, chopped
1 to taste	Flaky sea salt
1 to taste	Freshly ground black pepper
1	Shallot, diced
1	Carrot, diced
1	Fennel bulb, sliced
12	Kalamata olives, pitted
1 cup	Beef stock

Directions

1. Ensure beef is at room temperature before cooking. Wipe dry.
2. Combine the garlic, thyme, rosemary, salt and pepper and rub over the meat.
3. Place the vegetables on the base of a slow cooker. Rest the meat on top.
4. Add the stock and place the lid on the cooker.
5. Turn the temperature to low and cook for 4-5 hours.