click pic to for close up
Ingredients:
1 1/2 lbs. beef shoulder roast
1 package Pioneer Au Jus gravy mix
1 1/2 cups low sodium chicken broth
3 medium russet potatoes, unpeeled, roughly chopped into about 2" cubes
1 stalk celery, rough chop
1/2 yellow onion, rough chop
1/4 green pepper, rough chop
1 3 oz. package sun-dried tomatoes, whole
1 pint button or crimini mushrooms, washed and whole
1 tsp. minced garlic in olive oil
1 pat of unsalted butter
1/2 tsp. onion powder
1/4 tsp. ground thyme
1 tsp. dried rosemary
1/2 tsp. oregano
1 tbsp. dried onion flakes
1 tbsp. Kraft Tuscan dressing
1 cup Chianti (optional)
salt and pepper
In a large crock pot, throw all ingredients together and cook on low for 8 hours. Seriously folks, no other difficulty than layering the ingredients into the crock pot in this order from bottom to top: Au Jus gravy mix whisked with chicken broth, potatoes, peppers, onions, celery, and sun-dried tomatoes. Place the beef on top of this mound and add wine, dressing, garlic, butter, onion powder, dried onion flakes, seasonings and spices and top with mushrooms.