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Slow Cooker Mediterranean Beef with Artichokes
February 07, 2018

I was waffling between this and another recipe to use a huge beef chuck roast I found on sale. Made very few adjustments to this that were ideas I picked up from the other recipe. Coated the roast in kosher salt, pepper, then flour before browning in olive oil. Then cut up into pretty large chunks and put in crock pot. Topped with onion and garlic as directed, but added extra artichokes and kalamata olives. Sauce, tomatoes, and spices all same, except skipped the beef broth and added just a can (about 1-1/2 cups) of Cabernet. Meant to cook on low for five hours but accidentally left it on high! Still turned out fine. Just fished out the meat to the surface and shredded with two forks. This is NOT too much liquid once meat is shredded and all mixed up with extra helpings of artichokes and olives. Served over pipe rigate pasta (short curved tubes are good for holding the sauce). Amazing flavor with wine and olives. Making this again and again!