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!
Ciasto Morze Czarne
Fresh Mixed Salad with Tuna Salad Topping
I didn’t know I was doing it incorrectly all this time! I will attempt this tonight
Brie-Stuffed Acorn Squash with Cranberry-Walnut Filling
This is what it means when you see someone wearing these shoes
Refreshing Watermelon Juice with Ginger: A Summer Delight for Health and Hydration
