Slow Cooker Mediterranean Pot Roast
1 beef boneless chuck roast, 3 pounds
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 beef broth
1/2 cup frozen pearl onions, (from 1-pound 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 6 TO 8 hours or until beef is tender.
Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef
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Edited: It was wonderful! My guests scarfed it down and I only got to sample the scraps on the cutting board, but boy were they flavorful! I'm doing this again for another group this week. Thanks for the recipe!