Ingredients

The following ingredients have 6 Servings
  • 2 pounds beef chuck roast
  • 1/2 cup jarred pesto sauce
  • 2 teaspoons jarred minced garlic
  • 10 oz grape tomatoes
  • 1 tablespoon olive oil
  • 2 teaspoons jarred minced garlic
  • 1/2 teaspoon kosher salt
  • juice from slow cooker (strained)
  • 1 tablespoon corn starch ((make a slurry by whisking with 1 tablespoon water until smooth))
  • 1 tablespoon mustard
  • 3 tablespoons sour cream

Instruction

  • Rub beef chuck roast with pesto sauce and garlic
  • Heat skillet to a medium high heat (around 400 degrees) and brown roast on each side for 3-5 minutes
  • Transfer to slow cooker and continue cooking on low for 8-9 hours until fall-apart tender
  • Preheat oven to 425 degrees
  • Cut tomatoes in half and toss with olive oil, garlic and salt
  • Place on baking sheet and roast for 30-35 minutes
  • Strain juice from slow cooker into sauce pan
  • Whisk in cornstarch slurry and bring to a boil for 3-5 minutes until thickened
  • Remove from heat and stir in mustard and sour cream
  • Serve with rice (I recommend basmati) or as desired