In the meat with a knife to make holes. In them lay pieces of carrot and garlic. If the piece is flat, roll it up and tie it with twine.
Coat the meat with a mixture of vegetable oil (1 tbsp), salt, mustard and spices. Leave on for 20 minutes. If you cook beef, the meat 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 slow cooker-pressure cooker, plus it contains a function of "Meat". I put the slow cooker valve in the "Closed" position and set the program "Meat"for 1 hour. For those who have a slow cooker is not equipped with a pressure cooker function, the time must be increased at least 2 times. If you do not have the Meat program, first turn on the Baking program for 40 minutes, after 20 minutes, open the lid and turn the meat over. After the end of the program, turn on the program "Quenching" for another 1-1.5 hours. During this program, juice will be released, and meat can be cooked faster. So, for the first time better control the meat by opening the slow cooker 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 over and check it again 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 twine, then wait until the meat cools down, and only then remove the twine.