Instructions:

Season the roast with spices with herbs and garlic.

Heat the olive oil and butter over medium-high heat in a skillet or multicooker.

Brown roasts on both sides and transfer to slow cooker with carrots and potatoes.

Make a paste of cornstarch by whisking until smooth with 1/4 cup water.

Whisk cornstarch with all remaining ingredients and pour into slow cooker.

Cover and cook on low heat for 8-10 hours until fork tender.

Enjoy!

Next: “I mix lemon and salt, and when used this way, they are ‘worth their weight in gold.’”

Thanks for your SHARES!

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