Slow Cooker Beef Pot Roast

1 ct 1/2 tablespoons Food Club Pure Olive Oil, divided

1 ct 3-4 pound bone-in beef roast

2 teaspoons salt

1 teaspoon freshly ground pepper

1 ct medium yellow onion, chopped

4 ct garlic cloves, minced

8 ounces fresh mushrooms, sliced

1 ct 1-pound carrots, peeled and cut into 1 1/2-inch pieces

3 c. celery stalks, cut into 1 1/2-inch pieces

1 teaspoon Food Club Rosemary Leaves

1 teaspoon Food Club Crushed Thyme

1 ct 15-ounce can Food Club Chili Starter Seasoned Crushed & Diced Tomatoes

1 cup water

1 ct 15.5-ounce can Food Club Great Northern Beans, rinsed and drained

1 ct Chopped fresh parsley, for garnish

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef roast

with salt and pepper, and sear for 4-5 minutes on each side. Add the beef to the slow

Heat the remaining 1/2 tablespoon olive oil in the same skillet. Add the onion and cook for

2 minutes. Add the garlic and cook for 1 minute. Transfer the onion and garlic to the

slower cooker.

Add the mushrooms, carrots, celery, rosemary, thyme, tomatoes, and water to the slow

Cook on LOW for 8-10 hours, or HIGH for 5-6 hours. During the last 30 minutes of cooking

add the great northern beans to the slow cooker. Remove the roast, shred the meat, add

back to the slow cooker, and mix to combine. Garnish with chopped parsley.