Ingredients
- 3–1/2 lb (1.75 kg) Beef Pot Roast (e.g. Cross Rib or
- Blade)
- 1 tbsp vegetable oil
- 1–3/4 cup tomato pasta sauce
- 1/2 cup sliced pitted Greek Kalamata olives
- 1 tbsp dried oregano leaves
Instructions
- Brown roast on all sides in hot oil in large skillet. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
- Combine pasta sauce, olives and oregano; pour over roast in slow cooker and turn meat to coat well. Cover and cook on LOW for 8 to 10 hours.
- Let roast stand for 15 minutes or more; carve and serve with sauce.
