1 (2-1/2 lb) boneless beef chuck roast
1 tsp. salt
1 tbsp. Italian seasoning
1 large clove garlic, finely chopped
1/3 c. sun-dried tomatoes in oil, drained and chopped
1/2 c. sliced pitted Kalamata or ripe olives
1 c. beef broth
1 onion, chopped

Brown both sides in skillet. Sprinkle with salt, Italian seasoning and garlic; removed from skillet and place seasoned side up in casserole dish. Spread tomatoes and olives over the roast, add broth and onions. Bake about 2 hours, or until meat probe registers 160°F. Serves 4.

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