Greek-American Slow Cooker Pot Roast

If you're tired of spending hours in the kitchen creating magnificent holiday meals, Slow Cooker pot roast is for you, pure comfort food. My husband wanted to make a Greek pot roast and make it in the slow cooker. We adapted a Greek pot Roast slow cooker recipe by adding carrots and mushrooms because we like them, and voila, the Greek-American slow cooker recipe was born. We do have olives, potatoes, red wine, and lemon juice, but also carrots and mushrooms. If you wanted a more Greek like pot roast you could add zucchini and red peppers, which we didn't have.   All you have to do is brown the meat and mushrooms, and them put the rest of the ingredients in the slow cooker, and cook for low on 8-10 hours.  Then you are free to watch more Bowl football games, take down Christmas decorations,  RELAX,  or just read more blogs!       

Greek- American Slow Cooker Pot Roast –Adapted from recipes.certifiedangusbeef.com

Ingredients-Serves 8

2 pounds chuck roast
1/4 cup canola oil
4 cloves garlic, crushed
1 tablespoon dried thyme leaves
1 tablespoon dried basil leaves
 pepper to taste  we added no salt
1 can 28 oz Crushed tomatoes
1 lb. button mushrooms, browned
1 pound carrots, cut in chunks
4 potatoes, cut in half
8 olives, cut into half, red or white
2 cups red wine
1/2 lemon, juiced

Greek Slow Cooker Pot Roast Ingredients Cont.

Greek Slow Cooker Pot Roast Instructions

1. Heat oil in frying pan over medium-high heat. Season roast with, thyme, basil, and pepper; brown on both sides.  Brown mushrooms in separate pan.
2. Remove roast from pan; put in slow cooker with remaining ingredients, except lemon juice. Cover and cook on low about 8 hours. Stir in lemon juice before serving.
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