How to make it

  • Spray large nonstick skillet with cooking spray then heat over medium heat until hot.
  • Brown roast on all sides then set aside.
  • Combine 1/2 cup crushed tomatoes, cornstarch, savory and sun dried tomatoes in large bowl.
  • Pour mixture into slow cooker then layer mushrooms, onion and roast over tomato mixture.
  • Pour remaining tomatoes over roast then sprinkle with pepper.
  • Cover and cook on low for 6 hours.
  • Remove roast from slow cooker then transfer roast to cutting board and cover with foil.
  • Let stand 15 minutes before slicing then serve over hot cooked noodles.

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