Mediterranean Slow-Cooker Beef Roast with Feta and Olives Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is clean and ready for use. Take the beef roast out of the refrigerator about 30 minutes prior to starting to help it cook more evenly. Prepare your ingredients by measuring the olives, lemon juice, and oregano.

If your red peppers are in large pieces, you may want to slice them into more manageable strips. Have your two forks ready for the shredding stage, and ensure you have a clean workspace for handling the raw meat according to food safety guidelines.

Instructions

Layering the Slow Cooker

1. 1Layering the ingredients
   Place the beef chuck roast into the bottom of the slow cooker. Add the fire-roasted red pepper strips, pitted Kalamata olives, lemon juice, dried oregano, and the stick of butter on top of the beef.
   Look for The ingredients should be layered evenly in the ceramic slow cooker.
   Tip Ensure the butter is placed on top of the roast to melt evenly during the long cooking process.

At this phase, the slow cooker is filled with the roast, peppers, olives, and aromatics. The butter is positioned on top, ready to melt and create a rich, flavorful base for the cooking process.

Check that the ingredients are distributed evenly so that the flavors can meld correctly during the long, slow-cooking cycle. Once everything is layered, you are ready to begin the slow-cooking process, which will slowly transform these raw components into a tender, aromatic, and cohesive meal.

Slow Cooking the Beef

2. 2Slow cooking the beef
   Cover the slow cooker with its lid and set to cook on low for 8 hours. The beef is ready when it is tender enough to be easily shredded with two forks. Ensure the internal temperature of the roast reaches 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The beef should be falling apart and tender when tested with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours to maintain steady internal temperature.

During this phase, the kitchen will be filled with the wonderful scent of lemon, herbs, and slow-cooked beef. The roast is slowly becoming tender, and the juices from the meat and peppers are pooling at the bottom of the cooker. Check the tenderness of the beef with a fork to ensure it is fully cooked and ready to fall apart. The meat should be succulent and moist, and the internal temperature must reach 145°F (63°C). Confirm this temperature before moving to the final shredding phase.

Finishing and Shredding

3. 3Finishing and shredding
   Using two forks, shred the cooked beef directly within the slow cooker, incorporating the juices, peppers, and olives. Once shredded, crumble the Greek sheep's milk feta evenly over the top of the hot beef before serving.
   Look for The feta should begin to soften slightly from the heat of the beef.
   Tip Fold the feta gently into the shredded beef just before plating to maintain some texture.

The final phase involves shredding the beef and adding the feta. The meat should pull apart effortlessly, soaking up the flavorful juices. As you incorporate the crumbled feta, it will soften slightly from the heat of the beef, creating a creamy and tangy finish. The dish is complete when the feta is well-distributed and the beef is uniformly coated. This is the moment to verify the seasoning, as the saltiness from the olives and feta may provide enough flavor without additional salt.

Common mistakes

A common mistake is lifting the lid during the cooking process, which releases essential heat and moisture, potentially extending the cooking time unnecessarily. Another error is over-shredding the beef; aim for larger, succulent pieces rather than turning the meat into a paste.

Additionally, avoid adding the feta too early, as it will lose its distinct texture and become too salty if cooked for the full duration. Finally, ensure the beef is properly rested for at least 3 minutes, which allows the juices to redistribute, leading to more flavorful meat.

How to tell it’s done

The beef is perfectly done when it is fork-tender, meaning it yields easily with minimal pressure. The internal temperature of the roast should reach at least 145°F (63°C) to ensure it is cooked through.

The meat should pull apart into long, succulent strands, and the surrounding juices should be aromatic and infused with the flavors of the lemon, oregano, and peppers. Always use a digital meat thermometer inserted into the thickest part of the roast to confirm the internal temperature before proceeding to shred the beef.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest