“This chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid.” ~ The Cook’s Thesaurus
3 lbs English cut shoulder roast
3 to 4 cups beef stock
2 garlic cloves crushed
1 sprig fresh thyme
1 sprig rosemary
1 large onion quartered
Brown roast on all sides; place in crock pot. Add beef stock to cover. Add garlic, thyme, and rosemary and a quartered onion. Cook on low for 8 – 10 hours.
I have started this in the morning in my crockpot and then gone for the day. When I do this I start with extremely cold stock out of the fridge.