Pot Roast with Potatoes and Green Olives

Total Time
4 hr 22 min
10 min
4 hr 12 min


olive oil

2 tsp

uncooked red onion(s)

1 small, chopped

red wine

4 fl oz, dry (1/2 cup)

white 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


Slow cooking meat in a 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.

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