Instructions:
Season the roast with spices with herbs and garlic.
Heat the olive oil and butter over medium-high heat in a skillet or multicooker.
Brown roasts on both sides and transfer to slow cooker with carrots and potatoes.
Make a paste of cornstarch by whisking until smooth with 1/4 cup water.
Whisk cornstarch with all remaining ingredients and pour into slow cooker.
Cover and cook on low heat for 8-10 hours until fork tender.
Enjoy!
POTATO GREEN CHILE TACOS
I was worried this recipe from my aunts was lost forever, but luckily I found it, and it’s even yummier now!
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