In the meat with a knife to make holes. In them lay the slices of carrots and garlic. If the piece is flat, roll it into a roulade and tie with string.

Coat meat with a mixture of vegetable oil (1 tbsp), salt, mustard and spices (my spice is a tandoori). Leave for 20 minutes. If you cook beef, the meat can wrap in cling film and leave to marinate from hour to night.

The bottom of the slow cooker to grease 1 tbsp vegetable oil. My multivarka-cooker, plus it contains the function of"Meat". I put the slow cooker in the valve "Closed" position and install the program "Meat"for 1 hour. For those who have a slow cooker is not equipped with a function of the pressure cooker, the time required to increase at least 2 times. If you don't have the program "Meat", first turn the program "Bakery" for 40 mins, after 20 mins open the lid and turn the meat. After graduating from the program include the program "Quenching" for another 1-1. 5 hours. During this programme will be allocated to the juice and meat can get ready faster (all depends on the power of multi). So, for the first time, check that the meat is better, opening the multi in an hour.

If the meat is soft and it stands out clear juice, baked ready. If the juice is pink or red, turn the meat and check it in half an hour. You can leave the cooked meat in a slow cooker turned off for half an hour, then it will become more tender.

But can be removed at once. If you tied the meat with string, then wait until the meat cools, and then remove the twine.