SLOW COOKER TOMATO PARMESAN POT ROAST

By carvalhohm

Ingredients

• 2-pound chuck roast
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup grated Parmesan cheese
• 1/2 cup finely chopped sun-dried tomatoes
• 2 teaspoons fresh rosemary, finely chopped
• 2 tablespoons minced garlic

Preparation

Step 1

Place roast in a 6-quart slow cooker. Season evenly with salt and pepper.
In a bowl, combine Parmesan cheese, sun-dried tomatoes, rosemary and garlic.
Sprinkle Parmesan mixture evenly on roast, pressing into the meat to create a crust.

Cover and cook on high for 4 hours or 8 hours on low.

Remove the pot from the slow cooker base, remove lid and allow roast to rest for 10 to 15 minutes before slicing.