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Place beef in a slow cooker. Arrange potatoes, carrots, turnips, shallots, bay leaves and oregano around beef. Season. Whisk together stock, tomatoes, 1 cup water, wine and garlic. Pour over beef. Cover with lid and cook over low heat for 8 hours, or until vegetables are tender. Transfer beef to a plate, cover loosely with foil and let rest for 10 mins. Slice meat thinly. Meanwhile, strain 4 cups cooking liquid into a large saucepan. Bring to a boil, reduce heat to low and simmer for 10-15 mins, until reduced by 1/2 and thickened. Serve roast beef with vegetables and oregano. Drizzle with thickened sauce.
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