Sprinkle trimmed roast with the pepper and salt
In a large skillet on the stovetop, add olive oil and heat to medium-high. Place seasoned roast in the skillet and sear about 2-3 minutes per side – just until nicely browned. (do not cook through!)
Moving to the slow cooker, add in the diced onion, garlic cloves, and mushrooms, then place the browned roast on top
Pour the beef broth and the tomato paste over the roast
Next sprinkle in all the dried seasonings (rosemary, thyme, oregano, granulated onion, and red pepper flakes) plus about 2 Tbsp. of the fresh parsley (save the remaining parsley for the garnish)
Cover slow cooker and set to HIGH and cook for 6 hours – OR – set to LOW and cook for 8-10 hours. When the meat pulls apart easily with a fork, it's ready
Serve over mashed sweet potatoes or cauliflower rice if desired
Garnish dish with remaining chopped parsley
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Ingredients
Directions
Sprinkle trimmed roast with the pepper and salt
In a large skillet on the stovetop, add olive oil and heat to medium-high. Place seasoned roast in the skillet and sear about 2-3 minutes per side – just until nicely browned. (do not cook through!)
Moving to the slow cooker, add in the diced onion, garlic cloves, and mushrooms, then place the browned roast on top
Pour the beef broth and the tomato paste over the roast
Next sprinkle in all the dried seasonings (rosemary, thyme, oregano, granulated onion, and red pepper flakes) plus about 2 Tbsp. of the fresh parsley (save the remaining parsley for the garnish)
Cover slow cooker and set to HIGH and cook for 6 hours – OR – set to LOW and cook for 8-10 hours. When the meat pulls apart easily with a fork, it's ready
Serve over mashed sweet potatoes or cauliflower rice if desired
Garnish dish with remaining chopped parsley
