Beef Shoulder Roast | Olive Oil Red Potatoes | Carrots | Onion Flour | Garlic | Beef Stock Stout Beer | Bay Leaf | Thyme Worcestershire Sauce | Prunes Garlic Salt | Parsley
Start by dredging the roast in flour, coating all sides. Then brown it in some olive oil and place it in your slow cooker. Cut two small slits into the top and insert garlic.
Place the chopped carrots, potatoes, and onion around the roast and season with garlic salt, and pepper.
Combine the stout, beef broth, and Worcestershire sauce, and pour it over the roast. Add the bay leaf, prunes (if using), and sprigs of thyme.
Cook on low for 8 hours. The roast is ready when it is easily shredded with two forks. Garnish with fresh parsley and serve. Click below for more details on cooking times.