This recipe serves four to six with enough left over for a choice of two delicious dinner options the next night (see “dinner part two” below). You get two meals from one with no boring leftovers!
| 3-½ lb (1.75 kg) |
boneless Beef Pot Roast (e.g. Cross Rib, Blade or Shoulder Pot Roast), trimmed |
| 1 tbsp (15 mL) |
vegetable oil |
| 1-¾ cups (425 mL) |
tomato pasta sauce |
| ½ cup (125 mL) |
sliced pitted Greek kalamata olives |
| 1 tbsp (15 mL) |
dried oregano leaves |
| |
Crumbled feta cheese and chopped fresh parsley (optional) |
- 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 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...
The Greek Salad Sandwich: Toss thin slices of cooked Greek Pot Roast with bottled Greek vinaigrette to moisten. Spread split foccacia 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.