Description
Slow-Cooked Mediterranean Beef with Olives & Artichokes
Ingredients
3 lbs beef chuck roast
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (with juice)
1 cup beef broth
1/2 cup Kalamata olives
1/2 cup green olives
1 jar (12 oz) marinated artichoke hearts, drained
2 tsp dried oregano
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh dill (for garnish)
Directions
Prep the Beef:
Season the beef with salt, pepper, and smoked paprika.
Sear the Beef:
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3 minutes per side. Transfer to a slow cooker.
Sauté Aromatics:
In the same skillet, sauté onions and garlic until fragrant, about 2–3 minutes. Pour in the diced tomatoes and beef broth, stirring to deglaze the pan.
Assemble in Slow Cooker:
Pour the tomato mixture over the beef. Add olives, artichoke hearts, oregano, and red pepper flakes.
Cook Low and Slow:
Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef is fork-tender.
Shred and Serve:
Shred the beef with two forks. Garnish with fresh dill and serve with crusty bread, rice, or polenta.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: ~420 kcal per serving
#SlowCookerMeals #MediterraneanBeef #ComfortFood #OlivesAndArtichokes #DinnerGoals
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, pat the beef chuck roast dry with paper towels; this is crucial for a good sear. Season all sides generously with salt, pepper, and the smoked paprika. In a large skillet, heat the olive oil until shimmering. Carefully place the beef in the skillet and sear undisturbed for 3-4 minutes per side, including the ends, until a deep brown crust forms. Transfer the beef to your slow cooker. In the same skillet, reduce the heat to medium and sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for just 30 seconds until fragrant. Pour in the diced tomatoes with their juice and the beef broth, using a wooden spoon to scrape up all the flavorful browned bits from the pan bottom. Transfer this entire mixture over the beef. Scatter the olives, drained artichoke hearts, oregano, and optional red pepper flakes around the beef. Cover and cook according to your schedule.
Serving Suggestions
This tender, flavorful beef is incredibly versatile. For a classic comfort meal, serve it over creamy polenta or a bed of fluffy couscous to soak up the rich juices. It’s also excellent with crusty bread for dipping, or alongside roasted potatoes. For a lighter option, spoon it over a bowl of steamed quinoa or cauliflower rice. Garnish with fresh dill or chopped parsley for a bright finish. Leftovers make exceptional sandwiches or can be repurposed into a filling for savory hand pies.
How-to Summary
Season and sear a 3-lb beef chuck roast until browned. Sauté onion and garlic, then deglaze the pan with tomatoes and broth. Place everything in a slow cooker with olives, artichokes, and herbs. Cook on LOW for 8-10 hours until fork-tender. Shred and serve.
Frequently Asked Questions
Can I make this recipe in an Instant Pot or Dutch oven? Yes. For an Instant Pot, use the Sauté function for searing and sautéing. Cook on High Pressure for 60-70 minutes with a natural release. For a Dutch oven, braise covered in a 325°F oven for 3-4 hours.
Can I use a different cut of beef? Chuck roast is ideal for slow cooking due to its fat content. Beef brisket or short ribs are good alternatives, but avoid lean cuts like sirloin, which will dry out.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if needed.
Are the olives and artichokes essential? They provide the signature Mediterranean flavor, but you can substitute with other hearty vegetables like bell peppers or mushrooms. The brine from the olives seasons the dish, so adjust salt if omitting.
Can I prepare this dish ahead of time? Absolutely. You can complete the searing and sautéing steps the night before. Store the seared beef and tomato mixture separately in the fridge, then combine in the slow cooker in the morning.
Common Mistakes to Avoid
Avoid skipping the searing step, as it builds foundational flavor. Do not overfill the slow cooker; a 6-quart model is ideal for this recipe. Draining the marinated artichoke hearts is important to prevent the dish from becoming too oily or acidic. Resist the urge to lift the lid frequently during cooking, as this releases heat and significantly increases cooking time. Finally, do not add fresh herbs like dill until the end, as their delicate flavor will dissipate with long cooking.
Conclusion
This Slow-Cooked Mediterranean Beef is a masterclass in effortless, flavor-packed cooking. The long, gentle braise transforms an affordable cut of beef into a succulent, company-worthy dish infused with the vibrant tastes of olives, artichokes, and herbs. By following the detailed guide and avoiding common pitfalls, you can achieve a perfect result that promises comfort and sophistication in every bite. It’s a reliable recipe that proves the best dinners are often the simplest to prepare.