Slow Cooker Mediterranean Pot Roast - ThinnerTimes

MiladyB · 11-06-2007, 09:12 PM

Slow Cooker Mediterranean Pot Roast

Prep Time:10 min
Start to Finish:6 hr 25 min
Makes:8 servings

1 beef boneless chuck roast, 3 pounds
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)

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.)

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Nutrition Information

1 Serving: Calories 335 (Calories from Fat 189 ); Total Fat 21 g (Saturated Fat 8 g); Cholesterol 105 mg; Sodium 530 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g); Protein 35 g Percent 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.