Mediterranean pot roast recipe

Ingredients

• 1 (3 pound) fresh beef brisket
• 3 teaspoons dried Greek or Italian seasoning, crushed
• 2 medium fennel bulbs, trimmed, cored, and cut into thick wedges
• 1 (14½ ounces) can diced tomatoes with basil, garlic, and oregano, undrained
• ½ cup beef broth
• ¼ cup pitted green and or ripe olives, drained
• ¾ teaspoon salt
• ½ teaspoon finely shredded lemon peel
• ¼ teaspoon ground black pepper
• ½ cup cold water
• 2 tablespoons all-purpose flour
• Hot cooked pasta or rice (optional)

1. Trim fat from meat. If necessary, cut meat to fit into a 5 to 6 quart slow cooker. Sprinkle meat with 1 teaspoon of Greek or Italian seasoning. Place meat in the cooker. Top with fennel wedges.
2. In a medium bowl, combine undrained tomatoes, broth, olives, salt, lemon peel, pepper, and the remaining 2 teaspoons Greek seasoning. Pour over meat and vegetables in cooker.
3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5½ hours.
4. Remove meat form cooker, reserving cooking liquid. Thinly slice meat. Arrange meat and vegetables on serving platter. Cover meat and vegetables; keep warm. Pour cooking liquid into a glass measuring cup; skim off fat.
For Sauce
5. Measure cooking liquid; add water if necessary to make 2 cups total liquid. Transfer to a small saucepan. In a small bowl, combine the cold water and the flour; stir into liquid in a saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce with meat and vegetables. If desired, serve with hot cooked pasta.