Prep: 10 minutes

Cook: 6 hours

Stand: 10 minutes

Makes: 8 - 10 servings

3 lb. beef boneless chuck roast
1 tsp. salt
1 tbsp. Italian seasoning
1 large clove garlic, finely chopped
1/3 cup. Divina Roasted Tomatoes
1/2 cup. Divina Kalamata Olives
1/4 cup. beef broth
1/2 cup. onion, diced
1/4 cup. Espresso Balsamic
1 tbsp. Extra Virgin Olive Oil
3 carrots, cut into 2" pieces
8 medium potatoes, cut into wedges

Heat extra virgin olive oil over medium-high heat and sear beef for about 5 minutes, turning once. Sprinkle with salt, Italian seasoning and chopped garlic, then remove from skillet.

Place beef, seasoned side up, in a 4-5 quart slow cooker. Spread tomatoes and olives over beef. Add broth, espresso balsamic and onions. Surrounds beef with potatoes and carrots.

Cover and cook on low heat setting for 6 hours or until both beef and vegetable are tender.

Remove beef from slow cooker, cover and let stand for 15 minutes before serving with vegetables.