olive oil- 1 large lamb shoulder roast, 3-4 lbs (can sub pork or beef roast)
- 6 cloves of minced garlic
- sea salt and black peppercorns to taste
- 1 pound baby potatoes
- 1 small bag of shallots
- 1 cup Kalamata Olives
- 1 jar sundried tomatoes
- 1 cup bone broth (chicken or beef)
- juice of 1 lemon
- 2½ dried oregano
- 1 tsp dried basil
- dried fenugreek leaves
season roast with salt and pepper
In cast iron pan heat olive oil.
Sear all sides of roast (2 min each side).
Place roast in slow cooker with all other ingredients.
Cook on low for 6-8 hours or high for 4-6 hours.