Slow Cooker Mediterranean Pot Roast
This easy Slow Cooker Mediterranean Pot Roast is full of Italian flavor and delicious veggies like onions, sun-dried tomatoes, and black olives.
Servings: 6 servings
Equipment
Ingredients
- ½ cup beef broth
- 3 lb. boneless beef chuck roast
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 3 cloves garlic minced
- ⅓ cup sun-dried tomatoes in oil drained and chopped
- ½ cup sliced pitted black olives
- ½ cup pearl onions peeled
Instructions
- Place the beef broth and chuck roast in the crock of a 4-quart or larger slow cooker.
- Sprinkle the roast with salt, Italian seasoning, and garlic.
- Evenly spread the tomatoes, olives, and onions over the top.
- Cover and cook on LOW for 8-10 hours (HIGH for 3-4 hours) or until the beef shreds easily with a fork.
- Serve the beef with some of the tomatoes, olives, onions, and juices from the slow cooker.
Notes
- Kalamata olives can be used in place of black olives.
- For even more flavor, consider searing the roast in a skillet with 1 tablespoon of oil over medium-high heat on both flat sides until browned before adding it to the slow cooker.
- I love to serve this roast with garlic mashed potatoes! This combination of flavors is soooo good!!
- If desired, you can use some of the broth after cooking the roast to make a quick skillet gravy!
Nutrition
Calories: 451kcal | Carbohydrates: 5g | Protein: 45g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 839mg | Potassium: 910mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 5mg
