Slow Cooker Greek-Style Beef with Tomatoes and Olives

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender beef slow-cooked with rich tomatoes, briny olives, and aromatic herbs for a comforting Greek-inspired stew. This Greek-inspired beef recipe, ready in about 440 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1.5-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 1 can (14.5 oz) canned diced tomatoes
• 1 cup beef broth
• 1/2 cup, pitted and halved Kalamata olives
• 2 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp, chopped fresh parsley

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cut into 1.5-inch cubes and brown on all sides, about 5-7 minutes total.
2. Step 2: Transfer the browned beef to a slow cooker. In the same skillet, add 1 large chopped yellow onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Pour 1 can (14.5 oz) diced tomatoes and 1 cup beef broth into the skillet, scraping up browned bits with a wooden spoon. Stir in 2 tsp dried oregano, 1/4 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
4. Step 4: Pour the tomato mixture over the beef in the slow cooker. Add 1/2 cup pitted and halved Kalamata olives on top.
5. Step 5: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the sauce thickens.
6. Step 6: Before serving, stir in 3 tbsp chopped fresh parsley for a fresh herbal finish.