Categories: Crockpot; Dinner

Ingredients

• 1 boneless beef chuck roast (3 pounds), cubed
• 1 tablespoon canola oil
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 garlic clove, minced
• 1/2 cup sliced ripe olives, drained
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 cup beef broth
• 1/2 cup fresh pearl onions, peeled
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

1. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions.

2. Cover and cook on low for 6-8 hours or until meat is tender.

3. With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat.

4. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over beef mixture.

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