Ingredients
1 boneless beef chuck roast (3 pounds), cubed1 tablespoon canola oil1 tablespoon Italian seasoning1 teaspoon salt1 garlic clove, minced1/2 cup sliced ripe olives, drained1/3 cup oil-packed sun-dried tomatoes, drained and chopped1 cup beef broth1/2 cup fresh pearl onions, peeled1 tablespoon cornstarch2 tablespoons cold water
Preparation
In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cook, covered, on low 6-8 hours or until meat is tender.
With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat.
Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over beef mixture.
