Mediterranean Diet Mississippi Pot Roast

Give the classic pot roast a Mediterranean makeover with this healthy and flavor-packed Mediterranean Diet Mississippi Pot Roast. This slow-cooked masterpiece combines tender, melt-in-your-mouth beef chuck roast with a medley of nutrient-rich vegetables, tangy pepperoncini peppers, balsamic vinegar, and savory kalamata olives for a dish that’s as wholesome as it is irresistible. Instead of heavy gravies, this version relies on heart-healthy extra virgin olive oil, fresh herbs like rosemary, and a low-sodium beef broth to create a lighter yet deeply satisfying meal. Ready in just 20 minutes of prep and slow-cooked to perfection over 8 hours, this Mediterranean-inspired pot roast is perfect for busy weeknights or casual dinner gatherings. Pair it with a side of roasted vegetables or crusty whole-grain bread for an authentic Mediterranean dining experience!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 tablespoons Extra virgin olive oil
• 1 teaspoon Sea salt
• 1 teaspoon Black pepper
• 4 cloves Garlic cloves
• 1 large Onion
• 1 Green bell pepper
• 3 medium Carrots
• 2 Celery stalks
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 2 cups Beef broth, low sodium
• 6 Pepperoncini peppers
• 2 tablespoons Balsamic vinegar
• 2 sprigs Fresh rosemary
• 1 cup Kalamata olives

Directions

Step 1

Heat a large skillet over medium-high heat, add olive oil.

Step 2

Season the beef chuck roast evenly with sea salt and black pepper.

Step 3

Once the oil is hot, sear the beef in the skillet until browned on all sides, about 3-4 minutes per side. Transfer the beef to a slow cooker.

Step 4

Chop the garlic cloves, onion, green bell pepper, carrots, and celery into bite-sized pieces.

Step 5

In the same skillet, add chopped garlic, onion, green bell pepper, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Transfer to the slow cooker with the beef.

Step 6

Sprinkle dried oregano and dried thyme over the beef and vegetables.

Step 7

Pour beef broth and balsamic vinegar into the slow cooker.

Step 8

Add pepperoncini peppers, fresh rosemary sprigs, and kalamata olives to the slow cooker.

Step 9

Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easily pulled apart with a fork.

Step 10

Once cooked, remove the beef from the cooker and shred it using two forks.

Step 11

Serve the shredded beef with the cooked vegetables, garnished with additional fresh rosemary if desired.

Nutrition Facts

Serving size	(2972.5g)

Amount per serving	% Daily Value*
Calories	4608.0

Total Fat 363.3g	0%
Saturated Fat 120.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1020.6mg	0%
Sodium 8655.1mg	0%
Total Carbohydrate 91.3g	0%
Dietary Fiber 35.4g	0%
Total Sugars 35.3g
Protein 258.7g	0%

Vitamin D 0IU	0%
Calcium 665.1mg	0%
Iron 48.9mg	0%
Potassium 5929.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.0%

Protein: 22.2%

Carbs: 7.8%