2.5 pound whole beef blade chuck roast
6 cloves garlic, minced into a paste
1.5 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1.5 cups powdered parmesan cheese
1 onion, large dice
3 carrots, peeled and cut into 3"pieces
3 ribs of celery, cut into 3"pieces
2 teaspoons salt
1 teaspoon pepper
On a plate, season roast with salt, pepper and garlic paste, allow to marinate for 20 minutes while you prep other ingredients
In a 6-quart slow cooker, add in onion, carrot and celery then toss together.
In a bowl mix together thyme, rosemary and parmesan cheese.
Drain any liquid released from marinating roast evenly over vegetables in slow cooker.
Sprinkle the parmesan mixture all over the roast, pressing it into the meat with your hands creating a crust.
Gently place into slow cooker and cook on low for 5 hours.
Remove pot from slow cooker base and partially open lid. Allow the roast to rest this way for at least 20 minutes before slicing into meat.
Serve and smile.