Sprinkle trimmed roast with the pepper and salt.In a large skillet on the stovetop, add olive oil and heat to medium-high. Place seasoned roast in the skillet and sear about 2-3 minutes per side – just until nicely browned. (do not cook through!).Moving to the slow cooker, add in the diced onion, garlic cloves and mushrooms, then place the browned roast on top.Pour the beef broth and tomato sauce over the roast.Next sprinkle in all the dried seasonings (rosemary, thyme, oregano, granulated onion and red pepper flakes) plus about 2 Tbsp. of the fresh parsley (save the remaining parsley for the garnish). Cover slow cooker and set to HIGH and cook for 6 hours – OR – set to LOW and cook for 8-10 hours. When the meat pulls apart easily with a fork, it’s ready.

Serve over mashed sweet potatoes or cauliflower rice if desired