Name: Mediterranean Slow-Cooker Beef with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef chuck; 0.5 cup crushed tomatoes; 0.25 cup red onion; 2 cloves garlic; 5 whole kalamata olives; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium zucchini; 1 medium red bell pepper; 1 tbsp extra virgin olive oil; 1 oz feta cheese; 1 tbsp fresh parsley

Mediterranean Slow-Cooker Beef with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mediterranean Slow-Cooker Beef with Roasted Vegetables

Tender beef chuck slow-cooked in a rich tomato and olive sauce, served with vibrant roasted zucchini and peppers for a savory Mediterranean feast.

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NUTRITION

Protein

59.9g

Fat

48.8g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

6 oz beef chuck

0.5 cup crushed tomatoes

0.25 cup red onion

2 cloves garlic

5 whole kalamata olives

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 medium zucchini

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 oz feta cheese

1 tbsp fresh parsley

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PREPARATION

1
Trim excess fat from the beef chuck and cut into 1-inch cubes.
2
Combine the beef, crushed tomatoes, diced red onion, minced garlic, pitted kalamata olives, dried oregano, sea salt, and black pepper in the slow cooker.
3
Cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is fork-tender.
4
Preheat your oven to 400 degrees Fahrenheit during the last 30 minutes of slow cooking.
5
Slice the zucchini and red bell pepper into bite-sized pieces and toss them with extra virgin olive oil on a large rimmed baking sheet.
6
Roast the vegetables for 20 to 25 minutes until they are tender and show slight charred edges.
7
Plate the slow-cooked beef with its sauce alongside the roasted vegetables and garnish with crumbled feta and fresh parsley.