Mediterranean Pot Roast

1 boneless beef chuck roast ( 3 lbs )

1 tsp salt

1 large clove garlic, finely chopped

1/3 cup sun-dried tomatoes in oil, drained and chopped

1/2 cup sliced pitted kalamata or ripe olives

1/3 cup beef broth

1/2 cup frozen small whole onions (from 1 lb bag)

Spray a 12 inch skillet with cooking spray. Heat over medium high heat. In a

skillet, cook beef about 5 minutes. Turn once, until brown. Sprinkle with salt,

Italian seasoning and garlic; remove from heat.

Spray a 4-5 quart slow cooker with cooking spray. Place beef, seasoned side up in cooker.

Spread tomatoes and olives over beef. Add broth and onions.

Cover; cook on Low heat setting 8-10 hours.

Remove beef from cooker; cover and let stand 15 minutes. Slice beef; serve beef juice and

onions from cooker.

Adding to the Mediterranean theme, try sprinkling crumbled feta cheese over the slices of

beef before serving. Pita bread makes a great side.