Pot Roasting is one of the most comforting meals to make for your family - and the meal cooks by itself unattended once it's in the oven or slow cooker. Make this easy slow-cooker recipe with your favourite Pot Roast: Cross Rib, Blade or Shoulder. 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.

Slow Cooker Greek Beef Pot Roast with Garden Orzo Salad

Carol Harrison Double Duty Dinners, Recipes 2 Comments

Have you noticed most slow cooker recipes take only 4-6 hours to cook? Yeah, not so practical if you work outside the home. THIS RECIPE takes 8-10 hours, enough time for most people to get to and from work. It serves 8. A recipe with guaranteed leftovers for lunch? That’s my kind of dinner recipe!

Slow Cooker Greek Beef Pot Roast
 
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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)
Source:
Cuisine: Greek
Serves: 8
Ingredients
  • 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)
Instructions
  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.
Notes
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.
 

Salads go over well with some kids, but for many it takes time to learn to like the taste of mixed dishes. I have one daughter who is OK with feta and another who simply can’t stand it (for now!). So serving this salad bar style is a better way to go for my family. It’s a good reminder that kids tend to eat better when they can decide what, and how much, to eat from the choices you offer them.

Garden Orzo Salad
 
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Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have them help measure ingredients, crumble feta, tear basil leaves, and chop veggies using a kid-friendly knife. Pretty soon, they'll be able to make a salad of their own!
Source:
Cuisine: Greek
Serves: 6
Ingredients
  • ½ cup (125 mL) orzo pasta, uncooked (or use up any cooked grains on hand)
  • 6 tbsp (90 mL) vinaigrette dressing, divided
  • ½ cup (125 mL) sliced red onion
  • 1½ cup (375 mL) halved grape tomatoes
  • 1 medium cucumber, cut into chunks
  • ½ cup (125 mL) crumbled feta
  • ½ cup (125 mL) Kalamata olives
  • 1 garlic clove, finely minced
  • ¼ cup (60 mL) torn fresh basil leaves (or 1 tbsp + 1 tsp (20mL) dried basil)
  • salt and pepper to taste
Instructions
  1. Cook orzo pasta until tender; drain.
  2. Toss with 2 tbsp (30 mL) vinaigrette dressing while still warm, in medium sized salad bowl.
  3. Add sliced red onion, halved grape tomatoes, cucumber cut into chunks, crumbled feta and halved Kalamata olives. (OR, keep separate for a build-your-own-salad-bar option with more dressing on the side.)
  4. Add garlic, basil and an additional 4 tbsp (60 mL) vinaigrette dressing; toss together to combine; season with salt and pepper to taste.
Notes
Lunch from leftovers

Add some hunger-curbing protein to this salad and you've got lunch! Try chickpeas, diced beef, lentils or slice up a hard-boiled egg. Your kids might prefer the salad components packed separately in their lunch (a small container of chickpeas, a few grape tomatoes with cucumber coins, etc.)

Packing up lunches with the kids after dinner is a great time-saving habit to get into. Plus, it teaches kids how to mix and match leftovers to turn them into lunch AND THAT is time well spent building important life skills.

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.
 

Comments 2

  1. Oh man.This looks absolutely mouth watering! I’m excited to try out this pot roast recipe at home and maybe tomorrow morning I’ll get it all prepared so we can have at ready by the time the evening rolls around. Thanks so much for sharing this!

    1. Post
      Author

      I’m with you! A flavourful pot roast makes a great meal. I often make a larger roast so I’m sure to have leftovers. They keep for 3-4 days in the fridge or 2-3 month in the freezer. I’d love to know how you use leftover roast beef for lunches too!
      Cheers!
      Carol

Would love to hear from you!