Slow Cooker Sweet Potato and Black Olive Beef Roast

5 from 1 vote

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.

Prep Time20

Cook Time7

Total Time7 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 312kcal

Author: Dr. Erin Carter

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 tablespoon chopped chives or you can sub one small onion, diced if not on the Low FODMAP diet
1 tablespoon organic dried rosemary
1 tablespoon organic dried basil
1 tablespoon organic dried oregano
1/2 teaspoon 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

Turn your slow cooker onto high heat
Add the ingredients to the slow cooker
Cook for 6-7 hours stirring occasionally
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
Serve and enjoy!

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.

Nutrition