Buttery Pepper Encrusted Pot Roast
Pat the roast dry with a paper towel. Coat with kosher salt and pepper on all sides and press firmly into meat.
Sear roast over medium heat, preferably in a cast iron skillet (any skillet will do though), on all sides. This seals in the juices and makes the roast a deep golden brown.
Add roast to a crock pot along with a sprig of rosemary.
Set to Low and let cook for at least 8 hours. If cooking for only 6 hours, set heat to High.
The longer you let this meat cook, the more tender and juicy it will be.