Pot roast with potatoes and green olives

9 - 10
PersonalPoints™ per serving
Total Time
4 hr 22 min
10 min
4 hr 12 min
Slow cooking meat in sauce that is prepared on the stovetop is an easy way to ensure that the finished dish will be infused with lots of flavor and has just the right consistency. You'll be able to do the prep in the morning, then let it cook away while you're out and about or at work, and it'll be ready for you when you get home. Here, the steak, yellow potatoes, and onions are slow-cooked with red wine, chicken broth, orange juice, paprika, and cumin in a combination that you'll find difficult to resist. After it's finished, heat up some pimiento-stuffed olives in the sauce for the final touch.


Olive oil

2 tsp

Uncooked red onion(s)

1 small, chopped

Red wine

4 fl oz, dry (1/2 cup)

All-purpose flour

2 Tbsp

Canned chicken broth

1 cup(s)

Orange juice

½ cup(s)

Table salt

¾ tsp


½ tsp

Ground cumin

½ tsp

Uncooked potato(es)

1 pound(s), small, yellow variety, scrubbed and halved or quartered

Uncooked trimmed bottom round steak

1½ pound(s), lean boneless roast

Pimiento stuffed olives

2 oz, ( 1/3 cup), halved


¼ cup(s), chopped fresh


  1. Heat oil in medium skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes.
  2. Whisk together wine and flour in small bowl until smooth. Add to onion and cook, whisking constantly, 1 minute. Whisk in broth, orange juice, salt, paprika, and cumin. Increase heat to medium-high and bring to boil. Reduce heat and simmer, whisking often, 2 minutes.
  3. Put potatoes in 5-or 6-quart slow cooker. Place beef on top of potatoes and add broth mixture. Cover and cook until beef is fork-tender, 4–5 hours on High or 8–9 hours on Low.
  4. Transfer beef to cutting board. Cut into 6 pieces.
  5. Stir olives into slow cooker. Divide beef, potatoes, and sauce evenly among 6 plates; sprinkle with cilantro.
  6. Per serving: 1 piece beef with about 1 cup potatoes and sauce