Slow Cooked Beef with Roasted Peppers and Herb Polenta


Tender beef pot roast with hints of briny roast peppers and olives are the perfect match for the creamy cheesy polenta.

Brought to you in partnership with Osteoporosis Canada.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Slow Cooked Beef with Roasted Peppers and Herb Polenta

  • Author: Think Beef
  • Prep Time: 20 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 mins
  • Yield: 6 servings 1x


  • 1 kg (2 lb) boneless Beef Pot Roast (e.g. Blade or Cross Rib)
  • 3 cloves garlic, minced
  • 2 tbsp chopped fresh parsley or basil
  • 2 tsp Italian seasoning
  • 1/4 tsp EACH salt and pepper
  • 1 tbsp canola oil
  • 1 cup beef broth
  • 3 tbsp tomato paste
  • 1 red onion, thinly sliced
  • 1 jar (370 mL) roasted peppers, drained and sliced
  • 1/2 cup sliced green olives, divided
  • Polenta with Cheese and Herbs
  • 3 cups 2% milk
  • 3 cups water
  • 1 1/2 tsp salt
  • 1 1/2 cups coarse cornmeal
  • 3/4 cup grated Parmesan
  • 2 tbsp chopped fresh parsley or basil


  1. Pat roast dry with paper towel; set aside. In a small bowl, combine garlic, parsley, Italian seasoning, salt and pepper. Rub all over pot roast to coat; reserving any that does not adhere. Heat oil in large Dutch oven or deep skillet and sear roast all over until browned; place in slow cooker.
  2. In a bowl, whisk together broth, tomato paste and any reserved herb mixture; pour over roast. Top with onion, roasted peppers and 1/3 cup (75 mL) of the olives. Cover and cook on LOW for 8 hours or until very tender when tested with a fork. Using 2 forks gently pull apart roast and stir into broth and vegetables. Skim any fat from sauce surface before serving.
  3. Polenta with Cheese and Herbs: Meanwhile, during last 30 minutes of cooking fill a large high sided saucepan with milk, water and salt. Bring to a simmer. Whisk in cornmeal until starting to thicken. Switch to a wooden spoon and cook, stirring over medium-low heat for about 10 minutes or until thick enough to mound on the spoon and no longer grainy (smooth). Stir in Parmesan and parsley.
  4. Ladle polenta into shallow bowls and top with beef mixture. Garnish with remaining olives, more parsley and cheese if desired.


Per Serving (1/6th recipe): 570 calories, 25g fat, 10g saturated fat, 120 mg cholesterol, 1450 mg sodium, 37g carbs, 3g fibre, 12g sugars, 48g protein. % DV: vitamin A 18%, vitamin C 48%, calcium 35%, iron 28%
Calcium per serving is 350 mg.

Tip: You can also cook this roast on HIGH for 4 hours if desired.


Previous articleMeat eaters have better mental health than vegans and vegetarians
Next articleBeef Pineapple Noodle


Recipe rating
Please enter your comment!
Please enter your name here