Slow Cooker Mediterranean Pot Roast from the Betty Crocker site!

You Need:
- 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)
To Make:
- 1Spray 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.
- 2Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
- 3Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
- 4Remove 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.
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.
Serves: 8
This looks good, and it has a couple of my favorite things - olives and sun-dried tomatoes :)
Yeah I put it on the menu for very soon!
Quoting snuggiewoogie:I am Drooling here Mandee! This is so awesome looking!
Need some Time for You? Feeling stressed? Kick back, relax & take a break. If you're a woman who just wants to have fun, here's the place :)




- MamaMandee
on Sep. 25, 2012 at 2:11 PM