Ingredients
2 pounds potatoes (about 6 medium), peeled and cut into 2-inch pieces5 medium carrots (about 3/4 pound), cut into 1-inch pieces2 tablespoons all-purpose flour1 boneless beef chuck roast (3 to 4 pounds)1 tablespoon olive oil8 large fresh mushrooms, quartered2 celery ribs, chopped1 medium onion, thinly sliced1/4 cup sliced Greek olives1/2 cup minced fresh parsley, divided1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1 tablespoon lemon juice2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed2 garlic cloves, minced3/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes, optional
Preparation
Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables.
Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top.
Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.
