2 to 3 pound Bastrop Cattle Company Shoulder Roast
3 tablespoons olive oil
Fresh cracked black pepper, to taste
2 large Texas Sweet Onions, chopped
1 tablespoon garlic, minced
2 to 3 carrots, chopped
1 Potato per person, peeled (or not) and quartered
1 cup sweet wine
Brown roast in heavy iron skillet using olive oil for approximately 10 minutes Lay roast in slow cooker. Season to taste with pepper and garlic. Add wine and vegetables.
Set cooker on high if you want roast done in 4 hours. Set cooker on low if you want it to cook all day (approximately 6 hours).
When roast is done, lay out on cut board and allow to rest for 5 minutes. Remove sauce from slow cooker and use to smother meat when serving.
- Written by Pati Jacobs