1 3-pound eye of round roast beef
1/3 c. dry-packed sun-dried tomatoes, julienned
2 cloves garlic
1 large sweet onion, julienned
1/3 c. fresh sage leaves, chopped
Boiling water
Salt and pepper to taste
Place the sun-dried tomatoes and garlic in a heat-proof bowl. Boil water and pour it over the mixture to cover. Let it stand for 10 to 15 minutes, until the tomatoes have softened and the garlic has infused the liquid. Place the roast in a 3 1/2-quart slow cooker. Top the roast with the onion, then the tomato mixture. Add the sage and salt and pepper. Cook on the Low setting for 8 to 10 hours. Remove from the cooker, let stand for 10 minutes, then slice. Serve topped with the tomato-onion mixture and some of the cooking juices.