Slow Cooker Mediterranean Pot Roast
Transform your dinner routine with this Slow Cooker Mediterranean Pot Roast, a deeply flavorful twist on classic comfort food that's perfect for busy weeknights or elegant gatherings. Featuring tender, slow-cooked beef chuck roast infused with aromatic garlic, robust oregano, and a hint of cinnamon, this dish is layered with hearty baby potatoes, sweet carrots, and juicy tomatoes for a wholesome, Mediterranean-inspired feast. Kalamata olives add a bold, tangy finish, while a splash of optional red wine elevates the rich, savory sauce to gourmet levels. Cooked low and slow to fork-tender perfection, this easy one-pot meal is both hands-off and utterly satisfying. Serve it with a sprinkle of fresh parsley for a vibrant, herbaceous garnish, and watch it become a family favorite. Perfect for meal prep, cozy nights, or impressing dinner guests, this recipe is your answer to effortless Mediterranean-style comfort food.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 units garlic cloves, minced
- 1 large yellow onion, diced
- 3 medium carrots, cut into chunks
- 1.5 pounds baby potatoes
- 1 14-ounce can canned diced tomatoes
- 1 cup beef broth
- 0.5 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoon cinnamon (optional)
- 0.5 cup kalamata olives (pitted and halved)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef chuck roast dry with paper towels, then season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the beef for 3-4 minutes on each side until browned. Remove and set aside.
In the same skillet, add minced garlic and diced onion. Sauté for 2-3 minutes, stirring frequently, until fragrant. Remove from heat.
In the bottom of a 6-quart slow cooker, layer the carrots and baby potatoes.
Place the seared beef on top of the vegetables.
In a medium bowl, mix the canned diced tomatoes, beef broth, red wine (if using), tomato paste, oregano, thyme, and cinnamon (if using). Pour this mixture over the roast and vegetables.
Add the sautéed garlic and onions to the slow cooker, spreading them over the top.
Cover and cook on low for 8 hours or on high for 4-5 hours, or until the beef is fork-tender.
During the last 30 minutes of cooking, stir in the kalamata olives to allow their flavor to meld into the dish.
Once cooking is complete, taste and adjust for salt as needed.
Serve the pot roast with the vegetables and sauce, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1535 mg | 33% | |
*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.
