Slow Cooker Mediterranean Beef Roast is an easy, hearty, flavorful entree, which includes Kalamata olives, sun-dried tomatoes, and melt-your-mouth beef.
2teaspoonHerbs de Provencemay substitute any or all of these dried herbs: thyme, marjoram, and/or rosemary
2tablespoonbalsamic vinegar
½cupbeef stock
¼cupCalamata olivescoarsely chopped*
¼cupfresh Italian parsleycoarsely chopped
1teaspoonlemon zest
Instructions
Place garlic, sun-dried tomatoes, and roast in slow cooker; sprinkle the roast with herbs, and add vinegar, and beef stock. Cover and cook 4-6 hours on high, or 8-10 hours on low or until the roast is tender and shreds easily with two forks.
While the roast cooks, combine the parsley, olives and lemon zest in a small bowl, cover and refrigerate until ready to serve.
When the roast is done, remove it from the slow cooker, discard any fat and shred beef into bite-size pieces. Pour the pan juices into a fat separator or bowl. Allow the fat to rise to the top and discard. Put the beef and remaining pan juice back into the slow cooker and keep warm until ready to serve.
Serve the beef over egg noodles, pasta, mashed potatoes or cheese grits. Spoon on some of the pan juices and garnish with the olive, parsley and lemon zest mixture.
Notes
*Some of you may be wondering about the spelling of Calamata Olives. The Calamata olive is a variant of the Kalamata olive, a small black olive which is traditionally grown in Kalamata, Greece. You can use either olive in this recipe.[nutrition-label]