Slow Cooker Greek Beef Pot Roast
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 8
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Show your kids how to pit Kalamata olives and then have them slice them with a kid-friendly knife, or use kitchen scissors. And while they have the scissors, have them cut up the fresh oregano, too!

Cooking Tip: If you want to make in the oven, brown and cook the roast in a heavy covered Dutch Oven pot or cast-iron roaster at an oven temperature of 325°F (160°C) for 3 hours or until fork-tender. (see video to watch this method)
  • 3 ½ lb (1.75 kg) Beef Pot Roast (e.g. Cross Rib, Shoulder, Blade)
  • 1 tbsp (15 mL) canola oil
  • 1 ¾ cup (425 mL) tomato pasta sauce
  • ½ cup (125 mL) sliced pitted Greek Kalamata olives
  • 1 tbsp (15 mL) dried oregano leaves (or 3 tbsp (45 mL) fresh oregano)
  • Garden Orzo Salad (recipe follows)
  1. Brown roast on all sides in hot oil in large skillet.
  2. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
  3. Combine pasta sauce, olives and oregano; pour over roast in slow cooker and turn meat to coat well.
  4. Cover and cook on LOW for 8 to 10 hours.
  5. Let roast stand for 15 minutes or more; carve and serve with sauce and Garden Orzo Salad.
Lunch from leftovers

Make pasta! Mix equal amounts of cooking sauce from the Greek Beef Pot Roast with tomato pasta sauce. Add shreds of cooked Greek Beef Pot Roast and toss with some cooked pasta. Microwave to warm (or pack in thermos) and top with Parmesan cheese at lunchtime.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at