Pot roast, the dish we all know and love. We have it at any time of the year, for any occasion. Christmas dinner, dinner after work on a Tuesday, birthday. It’s that go to dish that works pleases for any event or non-event.
In this recipe we take the magic of sun dried tomatoes and combine it with parmesan to make a beautiful crust on the roast. Paired with garlic and fresh rosemary the flavors of this pot roast are sure to wow just about everyone. Make sure to let your roast rest for at least 10 minutes before slicing and serving. This step is super important in keeping your roast nice and moist.
2 pound chuck roast
1½ teaspoon salt
½ teaspoon pepper
1 cup parmesan
½ cup finely chopped sun dried tomato
2 teaspoon fresh rosemary finely chopped
2 tablespoons minced garlic
Place roast in a 6 quart slow cooker. Season evenly with salt and pepper.
In a bowl combine parmesan, sun dried tomatoes and garlic.
Sprinkle parmesan mixture evenly on roast pressing into the meat to create a crust.
Cook on high for 4 hours.
Remove from slow cooker base, remove lid and allow roast to rest for 10-15 minutes before slicing.