A pot roast conjures up images of home warmth, so here's a take on the classic dish that pays homage to tradition while adding a tasty new spin. With its mouth-watering crust, the Tomato Parmesan Pot Roast brings the comforting memories of home-cooked dinners to the table.
What you need:
chuck roast, 2 pounds
half a teaspoon of salt
half a teaspoon of pepper
1 cup of Parmesan cheese, grated
sun-dried tomatoes, cut finely, half a cup
minced fresh rosemary, 2 tablespoons
(2 tablespoons) of garlic, minced
Instructions:
Setting the Scene:
After evenly seasoning the roast with salt and pepper, place it in a 6-quart slow cooker.
Get the crust made:
Put the sun-dried tomatoes, garlic, rosemary, and Parmesan cheese in a bowl and stir to combine.
Before placing the roast in the oven, make sure the Parmesan mixture is uniformly spread. To make a crust, press the mixture firmly onto the meat.
Master the Art of Slow Cooking:
Make your selection between 4 hours on high and 8 hours on low heat, then cover and let the roast simmer gradually.
Relax and Hold on to Wetness:
Disconnect the slow cooker pot when cooking has finished, take off the top, and let the roast rest for 10–15 minutes before slicing. In order to keep the roast juicy and moist, this wait is crucial.
Cut and Present:
