INGREDIENTS
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1½ pounds brisket, flank rib, shoulder roast or stew meat
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3 cups chicken stock
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1 large onion, chopped
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8 cloves garlic, peeled and sliced
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8 ounces mushrooms, sliced
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8 carrots, sliced ½-inch thick
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1 tablespoon garlic powder
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1 tablespoon onion powder
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½ teaspoon celtic sea salt