Mediterranean-Style Pot-Roast - Brenda found

When I make it, I double the Worcestershire sauce and I use one tablespoon of oregano instead of 2 teaspoons of herbes de Provence, partly because I don't know what herbes de Provence is. Also, I cut my meat into serving size pieces before I brown it because I think it lets the meat absorb more flavor. Enjoy!


2-3 lbs boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14.5 oz can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced, pitted ripe olives1 tablespoon Worcestershire sauce
2 teaspoons dried herbes de Provence,
crushed 1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 oz)

1. Trim fat from meat.
If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
2. Place onion in cooker; top with meat.
In a medium bowl combine undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. Remove meat from cooker. Cut meat into six serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese.