No rats, I promise!

Ingredients

• 1.5 lbs of soup bones
• 1.5 lbs of baby red potatoes, cut in half (can sub mushrooms or sweet potatoes for less carbs)
• 1 large carrot, peeled and sliced
• 2 ribs of celery, sliced
• 1 medium onion, chopped
• 1 – 15 oz can fire-roasted diced tomatoes
• 3 cups of beef broth
• 2 bay leaves
• 2 tsp Worcestershire sauce
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp smoke paprika
• salt & pepper to taste
• 1/4 cup flour (optional)
• oil for frying

Directions

1. Mix all spices and flour together in a small bowl. Rub onto the meat.
2. Pour oil into a skillet and turn the burner to medium-high heat.
3. Sear the meat for 2-3 minutes on each side. Then place in a slow-cooker.
4. Add 1 cup of beef broth to the skillet to deglaze the pan. Stir, then add the broth and any scraped bits to the slow cooker.
5. Add remaining seasoning mix to the slow cooker.
6. Add the remaining ingredients, except for the potatoes.
7. Cook on low heat for 4 hours.
8. Add the potatoes and cook for another 3-4 hours.
9. Remove bay leaves before serving

Extra tips:

• You can skip browning the meat, but it locks in extra flavor.
• I love using these slow cooker liners for easy clean up.
• You can add the potatoes at the beginning if they are cut into bigger chunks.