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
Season and Set:
Situate the roast in a 6-quart slow cooker, ensuring an even sprinkle of salt and pepper over it.
Craft the Crust:
In a mixing bowl, meld together the Parmesan cheese, sun-dried tomatoes, rosemary, and garlic.
Ensure that the Parmesan mixture is generously and evenly distributed over the roast. Firmly press the mixture onto the meat, forming a crust.
Slow Cook to Perfection:
Secure the cover and permit the roast to gently cook, choosing either 4 hours on a high setting or 8 hours on a low setting.
Rest and Retain Moisture:
Once cooking concludes, detach the pot from the slow cooker, remove the lid, and allow the roast a leisurely rest for 10 to 15 minutes before embarking on slicing. This pause is pivotal in maintaining a juicy, moist roast.
Slice and Serve:
Carve your roast, distribute, and dive into a world where traditional comfort meets a zestful, innovative experience.
In this recipe, the heartwarming, conventional pot roast is elegantly adorned with a sun-dried tomato and Parmesan crust, conjuring an exquisite blend of familiarity and novel culinary adventure. Whether it’s a festive gathering or a cozy Tuesday evening meal, this Tomato Parmesan Pot Roast stands ready to grace your table with both classic and inventive flavors. Enjoy your journey through every succulent bite!