Slow Cooker Pot Roast

2-3 lb pork shoulder roast or beef roast

1 celery rib

1 sprig fresh rosemary

1 medium onion, thinly sliced

4 garlic cloves

1/2 teaspoon cayenne pepper

1 tablespoon of no-salt seasoning

2 tablespoons apple cider vinegar

1/4 cup worcestershire sauce

2 tablespoons olive oil

1.5-2 liters chicken stock

salt and pepper to taste

2. Cover the meat well with mixture and let it marinate outside for couple of hours or until the meat comes to room temperature.

3. Then preheat the skillet with 1 tablespoon olive oil to medium high heat and caramelize the meat on both sides.

4. Cover the bottom of the crock pot with onion and place the meat on top. Add all the marinade to pot and add chicken stock up to 2/3 of the meat.

5. Pop the lid on and plug the crockpot on high setting for 6 hours or on low setting for 9 hours.

6. Serve and enjoy.

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