Italian Style Pot Roast

This was given to me by my dear friend Rhyan. I made it one Saturday night and then got up early and put it on Sunday morning and we had lunch by the time we got home from church. It was the juiciest and most tender roast I had ever had.

Ingredients:

2 tsp minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
1 boneless beef bottom round rump, or chuck shoulder roast (about 2 1/2 - 3 lbs)
1 large onion, quartered and thinly sliced
1 1/2 cups tomato-basil or marinara pasta sauce
2 cans (about 15 oz each) cannellini or Great Northern Beans, rinsed and drained.
1/4 cup shredded fresh basil.

Directions:

1. Combine garlic, salt, dried basil, oregano, and pepper flakes in small bowl. Rub over roast.

2. Place half on onion slices in to slow cooker. Cut roast in half. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW for 8-9 hours or until roast is fork tender.

3. Remove roast to cutting board; tend with foil. Let liquid in slow cooker stand for 5 minutes to allow fat to rise. Skim off fat.

4. Stir beans into liquid. Cover; cook on HIGH 15-30 minutes or until beans are hot. Carve roast against the grain into thin slices. Serve with mean mixture and fresh basil.