Beef in a slow cooker

One of my favourite slow cooker recipes is steak and ale pie. It's not a Sunday roast, but it is delicious.

I toss cubes of beef (shin, braising steak or whatever I have) in flour seasoned with salt, pepper and mustard powder, then brown it in batches with a bit of oil in a frying pan. Then I remove it with a slotted spoon, and put it in the slow cooker, and deglaze the frying pan with a bottle of strong ale or Guinness, and pour the liquid over the beef, being sure to scrape up all the juices and flour.
I add in some thickly sliced carrots and peeled shallots or baby onions, and cook for 4 hours on high, or 6 on low.

Served with cheesy mash, or baked potatoes, it is very tasty with or without a puff pastry crust (cooked separately).

Between half an inch and one inch of liquid. B****y autocorrect!

Re-reading the OP, I think it might be hard to judge when it is still pink inside when cooking by this method, though I suppose a meat thermometer would help.

I often cook beef in my slow cooker, usually either rump (my favourite) or silver side. I only add between half an inch to none inch of stock. Great results.

How long it needs cooking for depends on size, and whether you want to be able to carve it or pull it. It's a matter of trial and error, with the make of slow cooker playing a part too!

I put stock in with beef in the slow cooker. I've only ever done brisket this way. Top side or riverside I always roast in the oven.

Firstly, what actual cut is it? Topside will need different cooking to brisket, for example.

And yes, some (not too much) liquid, stock, wine or a mixture of both, couple of bay leaves, peppercorns.