MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mediterranean Pot Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes, Mushrooms
Yield: 8 servings

2 lb Potatoes; peeled, in 2"
- pieces
5 md Carrots; in 1" pieces
2 tb A-P flour
4 lb Boneless chuck roast
1 tb Olive oil
8 lg Fresh mushrooms; quartered
2 Celery ribs; chopped
1 md Onion; thin sliced
1/4 c Sliced Greek olives
1/2 c Minced fresh parsley;
- divided
14 1/2 oz Can fire-roasted diced
- tomatoes; undrained
1 tb Minced fresh oregano
+=OR=+
1 ts Dried oregano
1 tb Lemon juice
2 ts Minced fresh rosemary
+=OR=+
1/2 ts Dried rosemary, crushed
2 cl Garlic; minced
3/4 ts Salt
1/4 ts Pepper
1/4 ts Crushed red pepper flakes

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 until meat and vegetables are
tender, 8-10 hours. Remove beef. Stir remaining parsley
into vegetables. Serve beef with vegetables.

Holly Battiste, Barrington, New Jersey

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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