Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.
Slow-Cooker Mediterranean Pot Roast
- Prep Time 10 min
- Total 6 hr 25 min
- Servings 8
- Ingredients 8
Ingredients
- 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)
Make With
Progresso Broth
Instructions
-
Step1Spray 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.
-
Step2Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
-
Step3Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
-
Step4Remove 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.
Nutrition
335
Calories
21 g
Total Fat
35 g
Protein
2 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 335
- Calories from Fat
- 189
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Cholesterol
- 105 mg
- Sodium
- 530 mg
- Potassium
- 570 mg
- Total Carbohydrate
- 2 g
- Dietary Fiber
- 1 g
- Protein
- 35 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 24%
- 24%
Exchanges:
5 Lean Meat; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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