Ingredients

The following ingredients have 4 Servings
  • 1 boneless beef chuck roast (3 lb)
  • 1 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 1 large garlic clove, finely chopped
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup sliced pitted Kalamata or ripe olives
  • 1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1/2 cup frozen pearl onions (from 1-lb bag)

Instruction

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
  • Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
  • Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
  • Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.