Using a slow cooker means this simple crowd pleaser can be cooking while you’re at work.
A persillade is a mixture of parsely and other seasonings that adds flavor and pizzaz to a dish.
Try this one, with Kalamata olives and zesty lemon peel over the roast garnished with lemon wedges.
Place garlic cloves and dried tomatoes in a 3 1/2- or 4-quart slow cooker.
Pour broth over all in cooker.
Sprinkle roast with vinegar, Italian seasoning and pepper.
Cover and cook on low-heat setting for 10 hours.
Remove roast from cooker.
Using two forks, shred roast or slice the meat.
In a small bowl stir together parsley, Kalamata olives and lemon peel.
Sprinkle over roast and garnish with lemon wedges if desired.
Add ingredients as directed in recipe.
Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner.
Do not lift or transport the disposable liner with food inside.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
