1 Tbsp vegtable oil
1 Tbsp italian seasoning
1 large garlic clove, minced
1 3-4 lb cross rib or blade roast
1 tsp black pepper
1/3 Cup sun dried tomatoes, drained and chopped
1/2 Cup pitted kalamata olives
10-12 pearl onions
1/2 Cup beef stock
1 Tbsp balsalmic vinegar
In a large skillet, heat oil over med high heat. Add italian seasoning and garlic, cook for 1 minute.
Sprinkle roast with pepper and place in hot seasoned oil. Cook, turning with a wooden spoon, for 7-10 min. or until brown on all sides.
Transer meat to slow cooker.
Sprinkle roast with sun dried tomatoes, olives, and onions.
In a bowl, combine stock and vinegar, pour into slow cooker
Cover and cook on low for 8-10 hours, or high 4-6 hours.
Remove beef from slow cooker and let stand for 15 minutes before serving. Cut across grain, Serve with beef juice or gravy.
Skim off fat and then pour out juices into a measuring cup.
If needed, add enough water to make two cups.
Add four tablespoon of flour. and wisk until no lumps
Heat in pot stir until thickens.