Slow-Cooker Greek Beef Pot Roast with Garden Orzo Salad

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junio 24, 2015

Make this easy slow-cooker recipe with your favourite Pot Roast: Cross Rib, Blade or Shoulder. If you want to make in the oven, brown and cook the roast in a heavy covered Dutch Oven pot or cast-iron roaster at an oven temperature of 325°F (160°C) for 3 hours or until fork-tender.
[timer length=480]480 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 8 hrs
  • 15 mins

    8 hrs

    8 hrs 15 mins

  • Productos: 8 Servings


3 ½ lb (1.59 kg) boneless Beef Pot Roast (e.g. Cross Rib, Blade or Shoulder), trimmed

1 tbsp (15 mL) vegetable oil

1 ¾ cup (425 mL) tomato pasta sauce

½ cup (125 mL) sliced pitted Greek Kalamata olives

1 tbsp (15 mL) dried oregano leaves

Garden Orzo Salad (recipe follows)


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 and Garden Orzo Salad.

Garden Orzo Salad: Cook ½ cup (125 mL) orzo pasta until tender; drain. Toss with 2 tbsp (30 mL) vinaigrette dressing while still warm, in medium sized salad bowl. Add ½ cup sliced red onion, 1 ½ cups (375 mL) halved grape tomatoes, 1 medium cucumber cut into chunks (approx. 2 cups/500 mL), and ½ cup (125 mL) EACH crumbled feta and halved Kalamata olives. Add in 1 clove garlic, finely minced, ¼ cup (50 mL) torn fresh basil leaves and an additional 4 tbsp (60 mL) vinaigrette dressing; toss together to combine; season with salt and pepper to taste. Makes 6 cups (1.5 L).