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Slow Cooker Mediterranean Pot Roast

Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.

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( 36 Ratings)

36 Ratings

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4 Stars 28%

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Member Reviews ( 17 )

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Prep Time 10 min
Total Time 6 hr 25 min
Servings 8

Ingredients

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)

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Directions

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.

EXPERT TIPS

Expert Tips

(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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 335
Calories from Fat: 189 ),

% Daily Value

Total Fat: 21 g; 21 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 105 mg; 105 %;
Sodium: 530 mg; 530 %;
Total Carbohydrate: 2 g; 2 %
(Dietary Fiber 1 g 1 % ),
Protein: 35 g; 35 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 24%;

Exchanges:

5 Lean Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 1/18/2012 4:04:18 PM REPORT ABUSE Redbeard01 said:

Rating:

I have got a dog-eared and water stained copy of a check stand recipe booklet which I bought just for this recipe. I have modified it (dumped the pearl onions and added sliced, fresh carrots) and even snapped some fresh green beans to add in it. I use all of the smallest container of sun dried tomatoes I can find. Why waste it? After browning the meat, I add chopped onions and fresh garlic to the same pan and lightly saute'. Pour into the cooker and de-glaze the pan with red wine. Test the wine the night before if you'd like. Pour reduced de-glazing liquid into cooker and proceed. Baked potatoes are a great addition to make this an easy and complete dinner.

This reply was: Helpful Inspiring

Posted 1/24/2011 11:07:34 AM REPORT ABUSE bbmclin said:

Rating:

This looks wonderful! Can't wait to fix it. On a cold evening this has to be a totally comfort food fix! Love Crock Pot cooking.

This reply was: Helpful Inspiring

Posted 9/6/2010 3:25:56 PM REPORT ABUSE MLindsey18 said:

Rating:

My husband and I both love this recipe - it's one of our favorites. The roast always ends up being tender and full of flavor, and the olives and sundried tomatoes make it extra delicious! I will definitely continue to make this over and over again.

This reply was: Helpful Inspiring