SLOW COOKER RECIPE: Mediterranean Pot Roast

1-tbsp vegetable oil
1-tbsp Italian seasoning
1-large garlic clove, minced
1-3 to 4 lb cross rib or blade roast
1-tsp black pepper
1/3-cup sun-dried tomatoes, drained and chopped
1/2-cup pitted kalamata olives, halved
10-12 pearl onions, peeled
1/2-cup beef stock
1-tbsp balsamic vinegar

In a large skillet, heat oil over medium-high heat
Add Italian seasoning and garlic; cook for 1 minute
Sprinkle roast with pepper and place in hot seasoned oil
Cook, turning with a wooden spoon, for 7-10 minutes or until brown on all sides
Transfer meat to slow cooker
Sprinkle roast with sun-dried tomatoes, olives and onions
In a bowl, combine stock and vinegar and pour into slow cooker
Cover and cook on low for 8-10 hours, or high for 4-6 hours
Remove beef from slow cooker and let stand for 15 minutes before serving
To slice beef, cut across the grain
Serve with beef juice or make gravy below

Gravy
Skim off the fat and then put juices into measuing cup
If needed, add enough water to make 2-cups
Add 4-tbsp of flour and stir so there are no lumps (a whisk does a good job to stir)
Heat in pot and stir until thickens
Serve over meat

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