1 2-3 pound boneless beef chuck pot roast
1 Tbsp. olive oil
1 medium onion, sliced
1 14.5-oz. can diced tomatoes with basil, oregano & garlic, undrained
1/4 cup sliced, pitted ripe olives (I used Kalamata)
1 Tbsp. Worcestershire sauce
2 tsp. dried herbes de Provence, crushed (find in spice aisle or see recipe below)
1 tsp. coarsely ground black pepper
1/2 cup crumbled feta cheese
Herbs de Provence (Emeril Lagasse's recipe)
2 Tbsp. dried savory
2 Tbsp. dried rosemary
2 Tbsp. dried thyme
2 Tbsp. dried oregano
2 Tbsp. dried basil
2 Tbsp. dried marjoram
2 Tbsp. dried fennel seed
In a small mixing bowl, combine all the ingredients together. Store in an air-tight container. If you want to make the exact amount needed for this recipe, use 1/4 tsp. of each ingredient. If you do not have one of these herbs, it's okay! I didn't use savory or fennel and the roast was still delicious :)
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 - 4 quart slow cooker. In a large skillet, brown meat on all sides in hot oil. Drain off fat. Set aside.
Place onion in slow cooker; top with meat. In a medium bowl, combine undrained tomatoes, olives, Worcestershire sauce, herbes de Provence ad pepper; pour over meat in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from slow cooker. Cut meat into six serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese.