For the beef:

3 lb. beef rump roast

Salt & pepper

Olive oil

6 cloves of garlic – minced

1 1/3 cups beef stock

¼ cup white wine

Thyme sprigs

3 bay leaves

For the salad:

2 tsp. Dijon mustard

2 Tbsp. sherry vinegar (I didn’t have this; I used white wine vinegar instead)

2 Tbsp. walnut oil (I didn’t have walnut oil; I used grapeseed oil)

2 large heads of Belgian endive

½ cup pitted and chopped green olives

½ cup oil-packed sun-dried tomatoes

Zest of 1 lemon

2 Tbsp. chopped fresh parsley

• Season the beef generously with salt and pepper
• Heat 2 Tbsp. of olive oil.  Once it is hot, sear the beef turning as needed until browned on all sides.  Transfer to your slow cooker.
• Pour off most of the oil.  Return to medium high heat and add the garlic and cook for 1 minute.
• Pour in the stock and wine and dislodge any bits stuck to the pan.  Add the thyme sprigs and bay leaves and transfer all to the slow cooker.  Cover and cook on low for 5 to 6 hours.
• Once the beef is done; remove from the slow cooker and shred with two forks.
• To make the salad, whisk together the mustard, vinegar, oil, & lemon zest.
• Chop the olives and sundried tomatoes
• Core and chop the endive and parsley.
• Combine all salad ingredients and toss to coat.

To serve, spread all the shredded beef on a serving platter.  Pile the salad on top of the beef.  Use tongs or two spoons to serve, giving a generous portion of both meat and salad.