Ingredients
Beef Shoulder Roast, 3-5 Pounds
1 can Beef Broth
2 1/2 Cups Chicken Stock
Water
1/2 bag Baby Carrots
1 tbsp Tomato Paste or 1 Can Tomatoes (optional)
2 tsp or 1 sprig Rosemary
3 tsp or 2 sprigs Thyme
Salt and Pepper, to taste
1 clove or 1 tsp Minced Garlic
8-12 Petite Red Potatoes
2 Stalks of Celery, chopped
2 Tbsp Vegetable Oil
Preparation
Add the chicken stock and beef broth to the slow cooker and turn it on to high.
Heat the vegetable oil in a skillet.
Season the roast with salt and pepper.
Braise the roast in the skillet until well browned, about 7 minutes on each side.
Add carrots, potatoes, celery, rosemary, thyme and optionally tomatoes or paste to slow cooker.
Add garlic to skillet and continue to cook for 1 minute.
Transfer roast to the slow cooker.
Add enough hot tap water for the liquid to barely cover the roast.
Cook on high for 6-7 hours or medium for longer.
