- Place the celery in a 4-quart slow cooker. Set the
roast on top of the celery and pour in any juices from
the skillet. Add the thyme and rosemary sprigs. - Reduce the heat under the skillet to medium, add
the mushrooms and the remaining tablespoon of ghee,
and sauté the mushrooms for 3 to 4 minutes. Add the
onions and sauté for 5 minutes, until the onions are
translucent and beginning to brown. Add the garlic and
sauté for another minute. Add the tomato paste and
cook for 1 more minute. Add the beef broth, stir to
combine, and bring to a simmer; then remove from the
heat. - Pour the onion and mushroom mixture over the
top of the roast in the slow cooker. Cover the slow
cooker, turn the heat to high, and cook the roast for 5
to 6 hours, until the meat is fork-tender. - Pull the meat off the bones and discard the bones.
Taste and add more salt and pepper, if needed. Serve
over mashed fauxtatoes. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a skillet over
medium heat for 3 minutes or until warmed through.
sharon
(sharon)
#1