Greek Beef Pot Roast and More…
This slow-cooker beef recipe serves 4 to 6 with enough left over for delicious dinner options the next night.
Brown roast on all sides in hot oil in large frypan. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
Combine pasta sauce, olives and oregano; spoon over roast in slow cooker to coat the meat well. Cover and cook on LOW for 8 to 10 hours.
Carve roast into thin slices across the grain. Serve with mashed potatoes, rice or pasta, spooning juices from slow cooker over each serving. Sprinkle with feta and parsley if desired.
Dinner Part Two...And Three: Just make one of the two bright idea recipes below for a leftover dinner option that's far from boring.
The Greek Salad Sandwich: Toss thin slices of cooked Greek Pot Roast with bottled Greek vinaigrette to moisten. Spread split focaccia bread with purchased tzatziki sauce and layer slices of beef with sliced tomatoes, shredded lettuce, crumbled feta, pitted Kalamata olives and shaved red onion.
Beefy Pasta Toss: Mix equal amounts of cooking sauce from the Greek Pot Roast with tomato pasta sauce. Add shreds of cooked Greek Pot Roast and heat through. Toss sauce with cooked pasta and sprinkle each serving with freshly grated Parmesan cheese. Serve with green salad.
Ingredients
Directions
Brown roast on all sides in hot oil in large frypan. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
Combine pasta sauce, olives and oregano; spoon over roast in slow cooker to coat the meat well. Cover and cook on LOW for 8 to 10 hours.
Carve roast into thin slices across the grain. Serve with mashed potatoes, rice or pasta, spooning juices from slow cooker over each serving. Sprinkle with feta and parsley if desired.
Dinner Part Two...And Three: Just make one of the two bright idea recipes below for a leftover dinner option that's far from boring.
The Greek Salad Sandwich: Toss thin slices of cooked Greek Pot Roast with bottled Greek vinaigrette to moisten. Spread split focaccia bread with purchased tzatziki sauce and layer slices of beef with sliced tomatoes, shredded lettuce, crumbled feta, pitted Kalamata olives and shaved red onion.
Beefy Pasta Toss: Mix equal amounts of cooking sauce from the Greek Pot Roast with tomato pasta sauce. Add shreds of cooked Greek Pot Roast and heat through. Toss sauce with cooked pasta and sprinkle each serving with freshly grated Parmesan cheese. Serve with green salad.
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