Slow-Cooker Greek Beef Pot Roast with Garden Orzo Salad - Canadian Beef | Canada Beef
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Slow-Cooker Greek Beef Pot Roast with Garden Orzo Salad

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Canadian-Beef-Slow-Cooker-Greek-Beef-Pot-Roast-with-Garden-Orzo-Salad

Slow-Cooker Greek Beef Pot Roast with Garden Orzo Salad

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.

  • Prep Time: 15
  • Cook Time: 480
  • Total Time: 8 hours 15 minutes
  • Serving: 8

Ingredients

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)

Directions

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.

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).


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