Hi Dawn, I’ve adapted the recipe for you - let me know how it turns out! Ingredients ⬇️ Serves 4 750g Beef Brisket Joint 800g Potatoes, Cut Into Quarters 3 Medium Carrots, Cut Into Thick Batons 1 Large Red Pepper, Chopped 2 Red Onions, Quartered 2 Large Tomatoes, Cut Into Wedges 6 Garlic Cloves, Smashed 3 tbsp Extra Virgin Olive Oil 1 Lemon, Quartered 2 tsp Dried Oregano 1 tsp Dried Thyme 1 tsp Dried Rosemary 1 tsp Smoked Paprika 1 Bay Leaf 1–1½ tsp Sea Salt (To Taste) 1 tsp Black Pepper 50ml Beef Stock Or White Wine Stock 40g Gruyère Cheese, Grated 40g Mozzarella Cheese, Grated Method ⬇️ Add the potatoes, carrots, red pepper, red onion, and tomatoes to the slow cooker. Drizzle with olive oil, season with oregano, thyme, rosemary, smoked paprika, sea salt, and black pepper, then toss well to coat. Season the beef joint generously with salt, pepper, and a little extra dried herbs. Heat a pan over a medium-high heat and sear the beef for 2–3 minutes per side until nicely browned. Make small slits in the beef and insert the smashed garlic cloves. Place the beef on top of the vegetables. Squeeze over the lemon, tuck the lemon quarters into the pot, and add the bay leaf. Pour in the beef stock (or white wine stock). Cover and cook on Low for 8–9 hours, until the beef is tender and pulls apart easily. Transfer the beef and vegetables to an ovenproof dish with a little of the cooking juices (or leave in the same pan if oven-safe). Sprinkle over the Gruyère and mozzarella, then bake at 240°C for 10 minutes until golden and bubbling. Rest for 5 minutes before serving. Enjoy

Yes! The recipe is accurate as written 🙂 x