• 3lb +/- beef shoulder roast
  • 2 cups beef broth
  • ¼ cup all purpose flour
  • 1 Tbs vegetable or canola oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 heaping Tbs garlic, minced
  • Garlic sauce (Cajun, Kinders, etc)
  • 2 tsp Worcestershire sauce
  • Creole seasoning (Tony’s)
  • Garlic and Onion powder

Rub the roast with garlic sauce-liberally, then cover all sides with Creole seasoning, garlic powder and onion powder. (No measurements on those 3 spices…just make sure your roast is good and covered…even the sides). Brown the roast on all sides in a cast iron set to medium-high. When it’s browned add the roast to a slow cooker.

Lower the skillet heat to medium-low and sauté the onions and pepper until they are wilted and covered in the pan seasonings and drippings from the roast. You can add a bit of water to help with the sauteing if needed. Add the garlic and sauté another minute or so. Add the flour and mix it into the veggies until it’s fully incorporated. Add broth and Worcestershire sauce and simmer until it thickens a bit, but not too thick.

Add the broth mixture to the slow cooker on top of the roast. Cover and cook on low for 8 hours.
After 8 hours you can shred the roast and serve or return the shredded roast to the slow cooker and gravy for a little longer before serving.

**You can season this broth and veggie mixture, but be careful with the salt because the broth has a lot. You can also use low-sodium broth if you’d like.