New England Pot Roast   Ingredients 3lbs boneless beef shoulder roast 1/2 cup butter (1 stick) 2 cups roughly chopped carrots 2 cups sliced celery 1/4 cup chopped garlic 2 tablespoon chopped fresh thyme 1 cup burgundy wine 4 cups beef broth Coarse salt & ground pepper Directions Okay everyone, we are going to do something different. We are using a crock-pot to make this recipe. GASP! I know, but I wanted to see how it would turn out using the crock-pot and it turned out well! The beef came out so tender and fell apart  very easily with a fork. The vegetables were soft and flavorful. Overall, it tasted just as good as if I make it in the oven. It saved me a lot of time and I was able to start this dish in the morning and have it ready to go at dinner time. So toss all the ingredients into your crock-pot and remember to adjust your settings for the time you have to cook. Between 6-8 hours.