Slow-Cooker Mediterranean Pot Roast with Olives and Sun-Dried Tomatoes
This tender chuck roast slow-cooks in Mediterranean flavors of sun-dried tomatoes, Kalamata olives, and Italian herbs. The long, low cooking transforms tough beef into fork-tender perfection while creating a rich, savory jus. Perfect for busy weeknights or Sunday dinners when you want something special without the fuss. The combination of briny olives and sweet sun-dried tomatoes gives this pot roast a distinctly Mediterranean twist that sets it apart from traditional versions.
Ingredients
- 1 boneless beef chuck roast (3 lb)
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 large garlic clove, finely chopped
- ⅓ cup sun-dried tomatoes in oil, drained and choppeddiced fresh tomatoes1:1
less concentrated flavor
- ½ cup sliced pitted Kalamata or ripe olives
- ½ cup Progresso beef flavored broth (from 32-oz carton)
- ½ cup frozen pearl onions (from 1-lb bag)
Instructions
- 1
Spray skillet with cooking spray and heat over medium-high heat
- 2
Cook beef in skillet about 5 minutes, turning once, until brown
- 3
Sprinkle with salt, Italian seasoning and garlic then remove from skillet
- 4
Place beef seasoned side up in slow cooker
- 5
Spread tomatoes and olives over roast
- 6
Add broth and onions
- 7
Cover and cook on low heat setting 5 to 6 hours or until beef is tender
- 8
Remove beef from slow cooker, cover and let stand 15 minutes
- 9
Slice beef and serve with beef juice and onions from slow cooker
Tips
Searing the beef first creates better flavor and color in the final dish.
Let the roast rest after cooking to allow juices to redistribute for easier slicing.
Save the cooking liquid as a flavorful jus to serve alongside the sliced beef.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently in microwave or on stovetop with reserved cooking liquid.
Can be cooked up to 1 day ahead. Slice when ready to serve and reheat in the reserved juices.
Serve hot with mashed potatoes, polenta, or crusty bread to soak up the flavorful cooking liquid.
Common Mistakes
Don't skip searing the beef to avoid bland flavor and poor color.
Don't overcook beyond 6 hours to avoid dry, stringy meat.
Substitutions
less concentrated flavor
FAQ
Can I use a different cut of beef?
Yes, bottom round or shoulder roast work well, though they may be slightly less tender than chuck roast.
What if I don't have pearl onions?
Use 1 medium yellow onion cut into wedges or 1/2 cup diced onion instead.
How long will leftovers keep?
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating.