Slow Cooker Sweet Potato and Black Olive Beef Roast
I don’t know about you, but I firmly believe that olives make everything taste better. And sweet potatoes for that matter. So it naturally made sense for me to put these two things together in one recipe. And the results are pretty amazing if you ask me.
Ingredients
- 1 grass-fed cross rib beef roast
- 3/4 cup bone broth
- 1/4 crup dry white wine
- 1 can organic black olives plus the juice
- 2 tbsp chopped chives or you can sub one small onion, diced if not on the Low FODMAP diet
- 1 tbsp organic dried rosemary
- 1 tbsp organic dried basil
- 1 tbsp organic dried oregano
- 1/2 tsp sea salt
- 2 cinnamon sticks
- 2 red bell peppers, diced
- 1 small sweet potato, peeled and diced approximately 3 cups worth of chopped potato
Instructions
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Turn your slow cooker onto high heat
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Add the ingredients to the slow cooker
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Cook for 6-7 hours stirring occasionally
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Turn your slow cooker onto the "keep warm" setting, break the meat apart (still in the slow cooker), and let sit for another 1-2 hours - this allows the meat to absorb even more liquid and become super tender
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Serve and enjoy!
Recipe Notes
This recipe is also appropriate for the low FODMAP diet for those of you that are following it. I know it can be hard to find dishes to eat so I hope you like this one! And if you are on the SCD diet you could make this compatible by switching out the sweet potato for your favourite type of squash. There are just so many options.