Pat the beef joint dry with a paper towel and season generously with salt and pepper.

Heat olive oil in a large frying pan over medium heat and brown the beef, about 10-15 minutes, until each side has a golden crust.

Transfer the browned beef joint to the slow cooker.

In the same pan, add the chopped onion, minced rosemary, and diced carrot. Cook over low heat for about 5 minutes.

Add the sliced garlic and be careful not to burn it.

Deglaze the pan with red wine, scraping off any flavorful bits, then stir in the beef stock and ketchup.

Pour this mixture over the beef joint in the slow cooker, add the bay leaves, and cook on LOW for 8 hours or on HIGH for 4 hours.

Once the roast is ready, carefully remove it from the cooker and keep warm.

Discard the bay leaves from the gravy. Blend the vegetables with an immersion blender for a smooth sauce if desired, then stir in the cornstarch and simmer until thickened.

Serve the roast beef sliced thinly with the thickened gravy drizzled over the top.

Pair it with creamy mashed potatoes or fresh, crusty bread.

Consider serving it in tacos or as sandwiches for a unique twist.