- 2-3 lb chuck, blade, or other beef shoulder roast
- Salt and freshly ground black pepper
- 2 Tbsp vegetable oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 4 C chicken broth
Trim meat of fat. Pat meat dry and sprinkle liberally with salt and pepper on both sides. In a heavy, wide skillet, heat vegetable oil over high heat. When oil is hot, add meat and brown well on both sides. Place browned meat in a heavy, deep pot such as a Dutch oven or an electric slow cooker. Add onions to skillet and reduce heat to medium high. Cook, stirring often, about 10 minutes until they reduce in size and begin to soften (adjust heat so they don’t burn). Add garlic and cook 5 more minutes. Add onions and garlic to meat. Add thyme and chicken broth and cover. If cooking in an oven-safe pot, place in a 300° oven for 3 hours, or until the meat is very tender. If cooking in a slow cooker, cook 8 hours (or so) on low. Taste and add salt if necessary. Serves 6.