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Moroccan Beef with Vegetables
Posted By elizabeth On February 14, 2010 @ 1:53 am In Easy Recipes,Shabbos Recipes | 1 Comment
1 (5 pound) shoulder roast
2 teaspoons cumin
2 teaspoons granulated garlic
1 teaspoon pepper
6 potatoes, peeled and chopped
6 carrots, peeled and chopped
1 butternut squash, peeled and chopped
2 stalks celery, chopped
3 cups beef stock (or enough to almost cover, potatoes should be submerged)
Place all ingredients in crockpot and turn on low.
Wine suggestion: Verdetto Umbria Rosso 
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 Verdetto Umbria Rosso: http://www.onlinekosherwine.com
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