1 cup red bell peppers, sliced ¼ inch
1 cup red onions, sliced ¼ inch
½ cup roughly chopped pitted kalamata olives
2 tablespoons capers, rinsed
1 (14.5) ounce can fire roasted diced tomatoes
5 cloves garlic, roughly chopped
2 tablespoons roughly chopped fresh oregano
2 tablespoons roughly chopped fresh rosemary
2 tablespoons roughly chopped fresh parsley
2 pound beef pot roast
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons extra virgin olive oil
In a 6-quart slow cooker combine everything from peppers to parsely.
Rub pot roast with salt, pepper and olive oil. Add to slow cooker.
Set slow cooker to high and cooker for 5 hours or on low for 8 hours.
Pro Tip #1: Searing the pot roast before cooking in your slow cooker will add a beautiful depth of flavor and wonderful color. Season pot roast with salt and pepper. Set a large skillet on high heat and add 2 tablespoons olive oil. When oil is hot sear beef on all sides, about 2 minutes per side, until it develops a dark brown color. Add to slow cooker.