Description
Slow-Cooked Mediterranean Beef with Olives & Artichokes
Ingredients
3 lbs beef chuck roast
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (with juice)
1 cup beef broth
1/2 cup Kalamata olives
1/2 cup green olives
1 jar (12 oz) marinated artichoke hearts, drained
2 tsp dried oregano
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh dill (for garnish)
Directions
Prep the Beef:
Season the beef with salt, pepper, and smoked paprika.
Sear the Beef:
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3 minutes per side. Transfer to a slow cooker.
Sauté Aromatics:
In the same skillet, sauté onions and garlic until fragrant, about 2–3 minutes. Pour in the diced tomatoes and beef broth, stirring to deglaze the pan.
Assemble in Slow Cooker:
Pour the tomato mixture over the beef. Add olives, artichoke hearts, oregano, and red pepper flakes.
Cook Low and Slow:
Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef is fork-tender.
Shred and Serve:
Shred the beef with two forks. Garnish with fresh dill and serve with crusty bread, rice, or polenta.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: ~420 kcal per serving
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