Slow-Cooker Mediterranean Pot Roast

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

By Betty Crocker Kitchens

August 28, 2017

boneless beef chuck roast (3 lb)

teaspoon salt

tablespoon Italian seasoning

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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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.

(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.