Recipe of the Week 8/3/07

Mediterranean-Style Pot Roast

Time: 8 to 10 Hours (low)/4 to 5 hours (high)

Servings: 6

1 - 2 to 3 pound boneless beef chuck pot roast

1 - tablespoon of cooking oil

1 - medium onion, sliced

1 - 14.5 ounce can diced tomatoes with basil, oregano, and garlic, undrained

1/4 - cup of sliced, pitted ripe olives

1 - tablespoon of Worcestershire sauce

2 - teaspoons of dried herbes de Provence, crushed

1 - teaspoon of coarsely ground black pepper

1/2 - cup crumbled feta cheese (2 ounces)

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 quart or 4 quart slow cooker. In a large skillet, brown meat on all sides in hot oil. Drain off fat. Set aside.

2. Place onion in cooker; top with meat. In a medium bowl combine undrained to matoes, olives, Wocestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Remove meat from cooker. Cut meat into six serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetable to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to mois ten. Sprinkle with feta cheese.