Dinner

Slow-Cooker Garlicky Pot Roast with Sun-Dried Tomatoes and Olives

Garlicky beef chuck melts into a rich broth perfumed with whole roasted garlic and sun-dried tomatoes. Briny Kalamata olives and a squeeze of lemon brighten each tender, savory bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Slow-Cooker Garlicky Pot Roast with Sun-Dried Tomatoes and Olives
Total
10 hr 15 min
Prep
15 min
Cook
10 hr
Serves
6

Nutrition per Serving

Calories
240
Protein
35g
Carbs
8g
Fat
7g
Fiber
1g
Sugar
2g
Sodium
262mg

Ingredients

  • 1 (2 pound) beef chuck roast
  • 30 clove garlic, peeled (about 2-1/2 heads)
  • 1/4 cup snipped dried tomatoes (not oil-packed)
  • 1/2 cup beef broth
  • 2 tbsp balsamic vinegar
  • 1 tsp dried Italian seasoning, crushed
  • 1/4 tsp black pepper
  • 1/4 cup snipped fresh parsley
  • 1 to 2 tablespoons chopped pitted Kalamata olives
  • 1 tsp finely shredded lemon peel
  • 1 lemon, cut into 6 wedges

Instructions

  1. Trim fat from roast. Place garlic cloves and dried tomatoes in a 3 1/2- or 4-quart slow cooker. Top with roast. Pour broth over all in cooker. Sprinkle roast with vinegar, Italian seasoning and pepper.
  2. Cover and cook on low-heat setting for 10 hours. Remove roast from cooker. Using two forks, shred roast or slice the meat.
  3. In a small bowl stir together parsley, Kalamata olives and lemon peel. Sprinkle over roast and garnish with lemon wedges if desired.