The day before you plan to cook your roast, marinate it with a nice rub of the salt, pepper, garlic powder, onion powder, and thyme. I topped it with some soft plums so the juices could help tenderize the meat some more. Set this to marinate in the fridge overnight.

The next day, heat some oil and then add your crushed garlic and onions. As they begin to soften, add your roast & rosemary. Brown all sides of the roast. This is critical, you really want to do this to lock in all the flavor into the roast. About 2-3 minutes per side depending on your heat. Once all sides are browned, add your cooking wine. This is to deglaze your pot, this will help build even more flavor. Once you've deglazed your pot. Add your chicken broth.

Now lower your heat to the second lowest setting on your stove top, put the cover on and cook for 4 hours. Around the 2nd hour you can add your sweet potatoes and potatoes.

I removed the sweet potatoes around hour three and finished them in the oven, sweet potatoes tend to dissolve more than their white potato brethren.

Keep stirring your pot intermittently. By the fourth hour of slow cooking, the roast should fall apart.

*In the picture above, I topped it with some crispy chicken bacon (chicken skin). It's sort of a chicken crostini. I had chicken skin laying around from another dish so I decided to crisp it up*

Plate and Enjoy!