Tomato Parmesan pot roast

Pot roast — the dish we all know and love. We have it at any time of the year, for any occasion: Christmas dinner, after-work dinner on a Tuesday, birthday party. It’s that go-to dish that pleases for any event or nonevent. For most, the pot roast dish is more than just a recipe. The words are synonymous with the actual memory of eating it at home or watching a loved one prepare it.

There are many variations of the pot roast recipe. In one dead simple preparation, you merely season the roast in seasoning packets and toss it into the slow cooker. The recipe below is a more creative interpretation of this recipe. It is still very easy to put together, but some extra time is spent preparing a crust.

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. Like many other pot roast recipes, the secret is in the sauce and juices that come out of the slow cooker.


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


1. Place roast in a 6-quart slow cooker. Season evenly with salt and pepper.

2. In a bowl, combine Parmesan cheese, sun-dried tomatoes, rosemary and garlic.

3. Sprinkle Parmesan mixture evenly on roast.
Make sure to press into the meat to create a crust.

4. Cover and cook on high for 4 hours or 8 hours on low.

5. Remove the pot from the slow cooker base, remove lid and allow roast to rest for 10 to 15 minutes before slicing.
This step is super important in keeping your roast nice and moist.

6. Finally, slice into your roast and serve!

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