| 1 | boneless beef chuck roast (3 lb) |
| 1 | teaspoon salt |
| 1 | tablespoon Italian seasoning |
| 1 | large garlic clove, finely chopped |
| 1/3 | cup sun-dried tomatoes in oil, drained and chopped |
| 1/2 | cup sliced pitted Kalamata or ripe olives |
| 1/2 | cup Progresso® beef flavored broth (from 32-oz carton) |
| 1/2 | cup frozen pearl onions (from 1-lb bag) |
Serve with...
Ratatouille Salad
Total Time:
4 hours 40 min
| 1. | Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet. |
| 2. | Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions. |
| 3. | Cover and cook on low heat setting 5 to 6 hours or until beef is tender. |
| 4. | Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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| Kalamata olives have a dark purple color and a rich and fruity flavor. They are generally packed in olive oil or vinegar and are sold whole or pitted. |
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| Fluffy homemade mashed potatoes--skins on or off--is the perfect partner for beef roast. |
Nutrition Information:
335 ( 189 ); 21 g ( 8 g); 105 mg; 530 mg; 2 g ( 1 g); 35 g 4 %; 4 %; 2 %; 24 % 5 ; 1 1/2