Best pot roast you ever eaten serves 6

Ingredients:
3 pounds beef boneless chuck roast (I use rump roast)
1 teaspoon salt
1 tablespoon Italian seasoning
1 clove garlic, finely chopped
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup sliced pitted Kalamata or ripe olives
1/2 cup beef broth
1/2 cup frozen pearl onions


Directions:

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.

Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.

Cover and cook on low heat setting 5 to 6 hours or until beef is tender.

Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker.