POT ROAST WITH BASIL, SUN-DRIED TOMATOES, AND PINE NUTS
Source: Healthy Crockery Cookery by Mable Hoffman
Servings: 8

1/3 cup dry-packed sun-dried-tomatoes
1/2 cup boiling water
1 garlic, chopped
1 (2 1/2 to 3 pound) boneless beef-round or pot roast
1 medium onion, sliced
2 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons pine nuts toasted, chopped

Combine tomatoes and boiling water in a medium bowl. Add garlic. Let stand about 5 minutes.

Place roast in a 3 1/2 quart slow cooker. Top with onion, basil, salt and pepper. Pour tomato mixture over all.

Cover and cook on LOW about 8 hours or until roast is tender.

Remove roast to a serving dish. Sprinkle with pine nuts. Serve with tomato drippings, if desired.

Makes about 8 servings