1 pound sliced fresh mushrooms                              1 Cup Risata Moscato d’ Asti wine
1 4 pounds beef rib roast                                                Ground black pepper
2 grams RSO Rick Simpson Oil                                     ½ teaspoon lemon pepper
½ teaspoon garlic salt                                                     ½ teaspoon Montreal steak seasoning
6 oz  beef broth                                                                ¼ cup cornstarch



Place mushrooms in the bottom of the crockpot add 1 cup of Risata wine, or really any sweet wine would be perfect, all the seasonings beef broth and mix all of it up in the crockpot. Place the roast on top of the mixture and using a small measuring cup scoop pour some of the mixture over the roast.  Cook on high for about 4 hours.  After the roast has cooked for the 4 hours you’re going to add the RSO or Rick Simpson oil to the mixture.  Mix the mixture well covering the roast with some of the juices and turn the crockpot down to low.  Allow the mixture to cook on low for another 4 hours mixing and pouring sauce over the roast periodically flipping the roast over an hour to ensure full infusion.  For the last half hour check the roast it should pull apart easily with a fork you will add the ¼ cup cornstarch stirring periodically until the sauce is a thick gravy.  Serve with sides.


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