1

Sprinkle roast with 1 teaspoon salt and 1/4 teaspoon pepper. Place beef on sheet of wax paper; sprinkle with flour, gently pressing so it adheres.

2

Heat oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Transfer to 5- or 6-quart slow cooker.

3

Reduce heat to medium. Add onion to skillet and cook, stirring, until softened, about 5 minutes. Add garlic, dried mushrooms, and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Transfer onion mixture to slow cooker; stir in tomatoes, parsley sprigs, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Cover and cook until beef is fork-tender, 4–6 hours on High or 8–10 hours on Low. Remove and discard parsley sprigs. Transfer beef to cutting board; let stand loosely covered 10 minutes

4

Meanwhile, pour pan liquid and vegetables into medium saucepan and bring to boil over high heat. Boil until reduced to to about 2 cups.

5

Cut beef against grain into 16 slices. Serve with sauce and vegetables.

6

Serving size: 2 slices beef and 1/4 cup sauce with vegetables