Pot roasting in a thermal cooker works really well as it can been seen with this recipe for pot roast beef.
I like to have a selection of vegetables with my pot roast so I add them all at the same time so a complete meal is ready at the end.
Mix the flour with a generous pinch each of salt and pepper and roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
Put the inner pot onto a medium heat and pour in the olive oil.
Once hot add the lardons and cook until starting to crisp.
Carefully place the beef into the pot turning it to brown it all over.
Once brown remove to a plate and set aside.
Add the carrots, celeriac and garlic. Crumble over the stock cube and fry gently stirring until starting to brown.
Pour in a little water and stir to deglaze the inner pot.
Put the beef back in and pour over the tin of tomatoes.
Top up with water until just covering the meat.
Bring to the boil then put on the lid and turn down to a simmer.
Simmer for 10 minutes before turning off the heat and placing the inner pot into the insulated outer container.
Shut the lid and leave to thermal slow cook without power for a minimum of 4 hours.
Once cooked remove the beef and bring the inner pot back to the boil.
To serve thinly slice the beef. Add the vegetables that were cooked with beef and mashed potatoes and cabbage. If you prefer instead of the cabbage and mash serve with some rustic bread and a side salad.