| 3 lb. Yak Chuck Roast | 1 T. minced garlic |
| 1 tsp. salt | ¼ cup minced onion |
| ¼ tsp. pepper | 1 cup of yak bouillon (or beef bouillon) |
| ¼ tsp. paprika | |
Rub roast with salt, pepper and paprika. In slow cooking pot, combine seasoned beef with garlic, onion, and bouillon. Cover and cook on low for 8 to 10 hours or until meat is tender. Remove from pot and slice. Serves 6. The juices can be use for gravy by adding flour and heating after the meat is removed. |
