Mediterranean Diet Mississippi Pot Roast
Transform your comfort food classic with this Mediterranean Diet Mississippi Pot Roast, a wholesome twist on the beloved slow-cooked dish. Perfectly seared beef chuck roast is simmered low and slow with vibrant Mediterranean flavors, including garlic, kalamata olives, pepperoncini peppers, and a touch of balsamic vinegar for depth. Fresh vegetables like carrots, celery, and green bell pepper add hearty texture, while aromatic herbs like rosemary, oregano, and thyme elevate every bite. Prepared in the slow cooker for effortless, fuss-free cooking, this recipe is not only rich in flavor but also mindful of heart-healthy Mediterranean diet principles. Serve this tender, fall-apart pot roast with the accompanying savory vegetables for a satisfying meal that's sure to become a new family favorite. Ideal for meal prep or cozy gatherings, it's a healthier approach to comfort food that's bursting with bold and zesty goodness.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves
- 1 large Onion
- 1 Green bell pepper
- 3 medium Carrots
- 2 Celery stalks
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 cups Beef broth, low sodium
- 6 Pepperoncini peppers
- 2 tablespoons Balsamic vinegar
- 2 sprigs Fresh rosemary
- 1 cup Kalamata olives
Instructions
Heat a large skillet over medium-high heat, add olive oil.
Season the beef chuck roast evenly with sea salt and black pepper.
Once the oil is hot, sear the beef in the skillet until browned on all sides, about 3-4 minutes per side. Transfer the beef to a slow cooker.
Chop the garlic cloves, onion, green bell pepper, carrots, and celery into bite-sized pieces.
In the same skillet, add chopped garlic, onion, green bell pepper, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Transfer to the slow cooker with the beef.
Sprinkle dried oregano and dried thyme over the beef and vegetables.
Pour beef broth and balsamic vinegar into the slow cooker.
Add pepperoncini peppers, fresh rosemary sprigs, and kalamata olives to the slow cooker.
Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easily pulled apart with a fork.
Once cooked, remove the beef from the cooker and shred it using two forks.
Serve the shredded beef with the cooked vegetables, garnished with additional fresh rosemary if desired.
Nutrition Facts
Calories |
4608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.3 g | 466% | |
| Saturated Fat | 120.7 g | 604% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8655 mg | 376% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 35.3 g | ||
| Protein | 258.7 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 5929 mg | 126% | |
*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.
