Kick up the flavor of a regular meat and potatoes dish by trying this Slow Cooker Greek Beef and Potatoes recipe with tomatoes and a Greek dressing mix.
I have to admit our families are spoiled because Dad is a farmer who raises a few head of cattle along with corn and soybeans. He is generous enough to help fill our freezers with beef – including a variety of roasts – a couple times a year. (Our friend, Sarah, explains the different cuts of beef on her blog. Her post is super helpful even to these two farm girls.)
But, even if you don’t have a dad who provides freezer beef, I am sure that your family enjoys an old-fashioned meal of beef and potatoes just as much as ours. It is such a quick and easy meal, especially when you fix it in the crock pot.
Barbara decided she was a little tired of her normal roast and potato meal and got creative with this new Slow Cooker Greek Beef and Potatoes recipe.
She used a package of dry Greek dressing mix (like these) and some red wine vinegar to put a different twist on a classic.
Have leftovers? Try our Greek Beef Vegetable Soup made with the leftover beef and potatoes.
Slow Cooker Greek Beef and Potatoes
- 3 to 5 lb beef Chuck Roast
- 14.5 oz can stewed tomatoes
- 1 pkg. 0.7 oz. Greek Dressing Mix
- 1/4 cup + 1 Tablespoon red wine vinegar
- 2 Tablespoon Olive Oil
- 3 large baking potatoes washed and peeled
Open Greek dressing mix and reserve 1 Tablespoon in another bowl.
Mix remaining dressing mix, stewed tomatoes and 1/4 cup red wine vinegar, breaking up tomatoes as you mix.
Pour over chuck roast that has been placed in sprayed crock pot insert.
In a Ziploc bag, mix olive oil, 1 Tablespoon red wine vinegar, and reserved Greek dressing mix; add potatoes to bag and massage bag to coat all surfaces of potatoes.
Nestle potatoes on top of roast.
Cook on low for 8 hours.
Referral links used in this post.