Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.
boneless beef chuck roast (3 lb)
tablespoon Italian seasoning
large garlic clove, finely chopped
cup sun-dried tomatoes in oil, drained and chopped
cup sliced pitted Kalamata or ripe olives
cup Progresso™ beef flavored broth (from 32-oz carton)
cup frozen pearl onions (from 1-lb bag)
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.
Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. <BR><BR><B>Note:</B> 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.
(Total time will vary with appliance and setting.)
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.
Fluffy homemade mashed potatoes--skins on or off--is the perfect partner for beef roast.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 189 ),
% Daily Value
- Total Fat
- 21 g
- 21 %
- (Saturated Fat
- 8 g,
- 8 %
- 105 mg
- 105 %;
- 530 mg
- 530 %;
- Total Carbohydrate
- 2 g
- 2 %
- (Dietary Fiber
- 1 g
- 1 %
- 35 g
- 35 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:5 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.