Ingredients

• 1  2- to 3-pound boneless beef chuck pot roast
• 1  tablespoon cooking oil
• 1  medium onion, sliced
• 1  14-1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained
• 1/4  cup sliced pitted ripe olives
• 1  tablespoon Worcestershire sauce
• 2  teaspoons dried herbes de Provence, crushed
• 1  teaspoon coarsely ground black pepper
• 1/2  cup crumbled feta cheese (2 ounces)

Directions

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.

2. Place onion in cooker. Place meat on top of onion. In a medium bowl stir together undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Remove meat from cooker. Cut meat into 6 serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese. Makes 6 servings.

5. Low-Fat Menu