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Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.
Recipe by Progresso
This recipe has not been rated
Prep Time
10min
Total Time
6hrs25min
Servings
8servings
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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.
(Total time will vary with appliance and setting.)
Kalamata olives have a dark purple color and a rich and fruity flavor. They are generally packed in olive oil or vinegar and are sold whole or pitted.
Fluffy homemade mashed potatoes--skins on or off--is the perfect partner for beef roast.
*Percent Daily Values are based on a 2,000 calorie diet.
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