Peel the carrots and swede and cut into 1 inch/2.5 cm chunks. Put in the slow cooker pot.
Add the meat and push the dripping in a few pieces amongst it. Make the stock with all the beef stock pots/cubesand boiling water. Add the red currant jelly to the stock and mix well. Pour over the meat and vegetables.
Wash and cut the potatoes in half. Put those on top in the pot. Level the potatoes out on top. Half of the potatoes will be sitting a little proud of the liquid.
Put the lid on and cook on low for 8 hours or high for 5 hours.
Before you are ready to serve or earlier if it suits, add the cornflour slurry and mix through as best you can. Leave for at least five minutes for the gravy to thicken. Add another couple of tbsps of cornflour and cold water if it still is not thick enough.
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