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- Season roast with 1 teaspoon of the salt, and ¼ teaspoon of the pepper.
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- Layout a piece of wax paper, place roast on top of the paper.
- Sprinkle 2 tablespoons of all-purpose flour on top of the roast. Gently press the flour into the meat.
- In a large skillet, add 1 tablespoon olive oil, and place over medium/high heat.
- Carefully place the roast in the skillet (the oil may splatter). Brown the bottom side of the roast, then turn and repeat for all sides.
- Place the roast in a slow cooker. Set aside for later.
- Using the same skillet, turn the heat down to medium
- In the skillet, add onion, stir and cook approximately 5 minutes, or until onions are softened.
- Add in garlic, rosemary, and mushrooms. Stir constantly and cook for approximately 1 minute, or until fragarant.
- In the slow cooker, add the onion mix.
- In the slow cooker, add diced tomatoes, parsley, ½ teaspoon salt. and ⅛ teaspoon pepper.
- Cover slow cooker, set to LOW, and cook 8 to 10 hours or until roast is tender, or set to high and cook 4 to 6 hours, or until roast is tender.
- Remove the parsley, and discard.
- Take the roast out of the slow cooker and place on a cutting board. Loosely cover with aluminum foil for approximately 10 minutes to rest.
- In the meantime, in a medium saucepan, pour in the juice from the slow cooker, and place over high heat. Bring to a boil, and boil until volume has reduced to approximately 2 cups of sauce.
- Slice roast against the grain into 16 slices.
- Serve with vegetables and sauce.
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