Slow cooker pot roast

How do we manage to cook healthy meals? Once or twice per week we use the slow cooker. I love doing this one weekend day - that way if we are out doing something fun, there is still a great meal waiting for us when we get back. And if we don't go anywhere, then it lets us have a lazy relaxed day.  Our Sunday meal this week was pot roast, baked zucchini, and salad.  The pot roast is actually a great weekday meal, because it only takes about 5 minutes to get things prepped and into the slow cooker.

Both recipes from DH.

Slow-cooker Mediterranean Pot Roast


3 medium garlic cloves, minced
2 tsp dried basil, crumbled
1 tsp dried oregano, crumbled
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2.5 lb boneless top round steak or boneless chuck roast, all visible fat discarded
28-oz can crushed tomatoes

1. Sprinkle the garlic, basil, oregano, salt, and red pepper flakes over both sides of the meat.

2. Pour 1 cup crushed tomatoes into the slow cooker. Place the meat on the sauce. Pour another 1/2 cup of sauce over the meat. Cook on low for 7-8 hours, or until meat is fork tender. Transfer the meat to a cutting board. Cover loosely with aluminum foil.  To serve, thinly slice the meat against the grain and top with some sauce.

(Serving suggestion - we don't do pasta, but this sauce would be great over whole wheat pasta.)

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Mediterranean  Zucchini


2 medium zucchini, trimmed and cut in half lengthwise
2 tsp olive oil
1/2 tsp grated lemon zest
1/2 tsp dried basil, crumbled
1/2 tsp driend oregano, crumbled
1/8 tsp crushed red pepper flakes
1/8 tsp salt
2 Tbsp shredded Parmesan cheese

1. Preheat oven to 400 degrees

2. Place the zucchini with the cut side up on a baking sheet. Drizzle 1/2 tsp of oil over each half.

3. In a small bowl, stir together the remaining ingredients except the Parmesan. Sprinkle over the zucchini.

4. Bake for 20 minutes or just until tender. Remove from oven.

5. Sprinkle with the Parmesan. Let stand for 5 minutes before serving.

YUMMY!!!!!!