Turn the slow cooker to 'low'. In a fry pan brown the beef joint all over in a little oil until there is some good brown colour. Remove and put in the slow cooker.
In the same fry pan cook the onion and garlic until translucent. You may need to add a little more oil. Transfer to the slow cooker.
Add to the slow cooker the salt, pepper, passata, herbs and red wine. Carefully stir well. Place on the lid and cook until tender and sauce reduced, 6 to 7 hours.
Remove the beef and slice into thickish cuts (depending on the joint used and time cooked this will either cut in whole slices or slightly fall apart) - either way this is delicious. Plate up and spoon sauce over.
If you don't want to use a slow cooker - cook in a moderately low oven for 3 to 4 hours in a cast iron casserole dish with the lid on. Check and stir occasionally.