MEDITERRANEAN POT ROAST DINNER

Mediterranean Pot Roast Dinner image

I first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or dinner rolls. -Holly Battiste, Barrington, New Jersey

Provided by Taste of Home

Categories Dinner

Time 8h30m

Yield 8 servings.

Number Of Ingredients 18

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Ingredients

2 pounds potatoes (about 6 medium), peeled and cut into 2-inch pieces
5 medium carrots (about 3/4 pound), cut into 1-inch pieces
2 tablespoons all-purpose flour
1 boneless beef chuck roast (3 to 4 pounds)
1 tablespoon olive oil
8 large fresh mushrooms, quartered
2 celery ribs, chopped
1 medium onion, thinly sliced
1/4 cup sliced Greek olives
1/2 cup minced fresh parsley, divided
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon lemon juice
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional

Steps:

Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables., Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.

Nutrition Facts : Calories 422 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 538mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges