Crock Pot Mediterranean Beef Pot Roast and Vegetables
Elevate your next family meal with this Crock Pot Mediterranean Beef Pot Roast and Vegetables, a flavorful twist on the classic pot roast. Perfectly seasoned beef chuck roast is slow-cooked to tender perfection alongside a medley of colorful vegetables like carrots, baby potatoes, and zucchini. Infused with Mediterranean-inspired ingredients like balsamic vinegar, oregano, thyme, and optional briny kalamata olives, every bite is rich, hearty, and satisfying. This easy crock pot recipe requires minimal prep and allows the slow cooker to work its magic, creating a savory dish that's perfect for weeknight dinners or special occasions. Serve with a garnish of fresh parsley for a burst of vibrant flavor and a stunning presentation that’s as wholesome as it is delicious. Keywords: crock pot pot roast, Mediterranean pot roast, slow cooker beef recipe, beef and vegetables.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 medium carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 2 medium zucchini, sliced into thick rounds
- 1 14.5-ounce can diced tomatoes (with juices)
- 1 cup beef broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoons crushed red pepper flakes (optional)
- 0.5 cup kalamata olives (optional, for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast on all sides with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and sear the beef for 2-3 minutes on each side until browned. Transfer the roast to the crock pot.
In the same skillet, add the diced yellow onion and cook for 2-3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the onion and garlic to the crock pot.
Arrange the carrots, baby potatoes, and zucchini around the beef in the crock pot.
In a bowl, combine the diced tomatoes (with their juices), beef broth, balsamic vinegar, dried oregano, dried thyme, and crushed red pepper flakes (if using). Mix well and pour the mixture over the beef and vegetables.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are soft.
If serving with kalamata olives, add them to the crock pot 15 minutes before the cooking time is up to warm them through.
Once finished, remove the beef from the crock pot and shred or slice it as desired. Serve with the vegetables and spoon some of the cooking liquid over the top.
Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
