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Sun-dried tomato and olive chuck roast is a perfect dinner for cold winter nights or those nights where spring is starting to sneak in.

Sun-dried tomato and olive chuck Roast in slow cooker

This Sun-dried tomato and olive chuck roast is perfect for those evenings when you want a hearty and rich meal that doesn't require a lot of work. For added ease, you can let your slow cooker or pressure cooker do the work. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Simmer 10 minutes
Total Time 8 hours 15 minutes
Servings 8 people
Calories 302kcal
Author Ashley


  • 2-3 pounds beef chuck roast
  • 1 large yellow onion sliced into half circles
  • 3 garlic cloves smashed with peel removed
  • 2 tbsp coconut oil
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 1 tbsp fennel seeds
  • 1 bay leaf
  • 3 tbsp sun-dried tomatoes
  • 12 olives
  • 3 tbsp olive brine
  • 1 cup red wine
  • ½ cup broth
  • salt and pepper meat


  • Season meat with salt and pepper
  • Heat pot and sear all sides of meat until brown and toasty.
  • Remove meat from pan and set aside.
  • Add in sliced onions to pot adding in extra oil if too dry. Season with salt. After onions start to get tender (about 3 minutes), stir in garlic, thyme sprig, rosemary sprig, fennel seeds, and bay leaf. Let cook until fragrant for about 1 minute.
  • Pour in wine to deglaze the pan. Use wooden spoon to stir and scrape off any brown bits (flavor central) from bottom of pot.
  • Add in olives, olive brine, sun-dried tomatoes, and broth. Stir together. Return meat to pot setting in center of other ingredients. Liquid should come up about half way or more towards top of meat.
  • Slow Cooker: Cook on low for 8 hours in slow cooker.
  • Pressure Cooker: Cook under high pressure for 55 minutes. Let pressure release naturally for 15 minutes. Ensure pressure is fully released before opening lid. 
  • Remove meat and set on plate or serving bowl. Use Saute function of pressure cooker and let sauce simmer to reduce. Alternatively, you can pour sauce into small saute pan or pot and let simmer to reduce. 
  • Place meat and the other veg from sauce (tomatoes, olives, onions) on serving bowl. Gently pull apart meat into smaller pieces to make serving easier. Pour reduced sauce over meat and sprinkle with fresh parsley. Enjoy!


Note: If your cut of meat has more fat on it, your sauce may end up a little too rich. You have a few options here. 1) If you can see a deep layer of fat on surface of sauce, you can skim it off and discard. 2)You can pour sauce through fine mesh strainer or cheesecloth and then skim off the unnecessary fat. 3) You can eat it and enjoy the richness. :-) 
Note 2: I used an Instant Pot to prepare this recipe both using slow cooker approach and pressure cooker which enabled me to sear the meat/veg in the pot. If you are using a standard slow cooker, you most likely will not have this option. Use a dutch oven or large frying pan to sear meat and then cook the onions. Once you get to step 5 and complete the deglazing of pan, pour the onions and sauce and all the yummy bits into pot of slow cooker and continue with steps.