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How to make slow cooker tomato Parmesan pot roast

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In this recipe, we take the magic of sun-dried tomatoes and combine them with Parmesan cheese 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.
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Cooktop Cove
Slow cooker tomato Parmesan pot roast
6-8
15 minutes
4 hours
4 hours, 15 minutes
2-pound chuck roast
1½ teaspoons salt
½ teaspoon pepper
1 cup grated Parmesan cheese
½ cup finely chopped sun-dried tomatoes
2 teaspoons 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 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.
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