Slow Cooker Rosemary Beef Chuck Roast

• 1 (2-pound) beef chuck roast
• 1/2 cup olive oil
• 3 green onions, chopped
• 1 small yellow onion, quartered
• 1/4 cup fresh rosemary leaves, loosely packed
• 1 teaspoon fresh thyme leaves
• 5 garlic cloves
• 1 tablespoon salt
• 1/2 habanero pepper, seeds removed
• 1 teaspoon black pepper

1. Cut about 10 (1-inch-deep) slits into the surface of the roast. In a high-powered blender, blend all remaining ingredients. Pour half of the oil mixture into the bottom of a 6-quart slow cooker. Place the roast into the slow cooker; coat the beef with the remaining oil mixture. Cover and cook on LOW for 8 hours.
2. Remove the roast from the slow cooker; cut into slices. Place the drippings in a saucepan over medium heat; simmer for 15 minutes or until reduced and thickened, skimming off the fat as necessary. Serve gravy with the sliced beef.

chuck roast, olive oil, green onions, yellow onion, rosemary, thyme, garlic, salt, pepper, black pepper

Taken from www.myrecipes.com/recipe/slow-cooker-rosemary-beef-chuck-roast (may not work)