Chuck roast, 2 pounds
half a teaspoon of salt
30 milligrams of pepper
a measuring cup of grated Parmesan
sun-dried tomatoes, cut finely, half a cup
2 tablespoons of freshly chopped fresh rosemary
2.5 tablespoons of garlic, minced
First Steps 1. In a 6-quart slow cooker, lay the meat. Distribute the salt and pepper equally.
2. On the stovetop, mix together the sun-dried tomatoes, Parmesan, rosemary, and garlic in a bowl.
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Third, evenly distribute the Parmesan mixture over the roast.
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To make a crust, push down on the meat.
4 hours on high and 8 hours on low in a covered skillet over medium heat.
5. COOKOVER COVE Take the slow cooker pot off the base, take the lid off, and let the roast rest for ten to fifteen minutes before slicing.
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To maintain a juicy roast, this step is crucial.
6. After that, cut the roast into slices and enjoy!
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