Easy
1 (5 pound) shoulder roast
2 teaspoons cumin
2 teaspoons granulated garlic
1 teaspoon pepper
6 potatoes, peeled and chopped
6 carrots, peeled and chopped
1 butternut squash, peeled and chopped
2 stalks celery, chopped
3 cups beef stock (or enough to almost cover, potatoes should be submerged)

Place all ingredients in crockpot and turn on low.

Wine suggestion: Verdetto Umbria Rosso