I just put it in a roasting tray in the morning with lots of onoins carrots and thyme and rosemary little water and some wine and cover well with tin foil, the key to good tender beef is to take it out and rest it for about 3 hours before cutting into it, wrap it well in tin foil and it will stay warm, i then mash the veg and herb in the roasting tray and add more wine and beef stock and mustard powder salt pepper and stimmer and strain it and that the best gravy, no bisto shit for me!
problem is out of the 13 only 3 like there meat rare like me and the rest would run out the door if they saw blood so i gotta over cook the beef which is a savage crime against meat! i can eat steak pure raw aslong as its not cold and warmed through