...Yes, there is a pot roast under all of that :P

Recipe is from : https://www.tasteofhome.com/recipes/mediterranean-pot-roast-dinner?_cmp=SlowCooker&_ebid=SlowCooker10/5/2015&ehid=6d71af70dd09f733da4f6ead6dd37040edc1d115

Ingredients

2 pounds potatoes (about 6 medium), peeled and cut into 2-inch pieces (used baby potatoes)
5 medium carrots (about 3/4 pound), cut into 1-inch pieces
2 tablespoons all-purpose flour
1 boneless beef chuck roast (3 to 4 pounds)
1 tablespoon olive oil
8 large fresh mushrooms, quartered
2 celery ribs, chopped
1 medium onion, thinly sliced
1/4 cup sliced Greek olives Used green castelvetranos stuffed with garlic cloves...soooo good)
1/2 cup minced fresh parsley, divided
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon lemon juice
1/4 cup full bodied red wine* (optional, but it added a bit more oomph to the dish)
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional

Directions

1. Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables.

2. Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top.

3. Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.

This takes a good bit of prep, but its great with risotto (had some leftover, not pictured) or any other kind of rice / egg noodles.

Might also need a teaspoon of sugar to help balance the flavors and break down the beef a bit better, but other than that this is a filling dish!