Slow Cooker Mediterranean Pot Roast

 

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)

• 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.