Slow Cooker Sweet Potato and Black Olive Beef Roast


1 grassfed cross rib beef roast (~4lbs)

3/4 cup bone broth

1/4 cup dry white wine 

1 can organic black olives plus the juice

2 TBSP chopped chives (or sub one small onion, diced) 

1 TBSP dried rosemary

1 TBSP dried basil

1 TBSP dried oregano

1/2 tsp sea salt (or more to taste) 

2 cinnamon sticks

2 red bell peppers, diced 

1 small sweet potato, peeled and diced (approximately 3 cups worth of chopped potato)


1. Turn your slow cooker onto high heat

2. Add the ingredients to the slow cooker

3. Cook for 6-7 hours stirring occasionally

4. Turn your slow cooker onto the "keep warm" setting, break the meat apart (still in the slow cooker), and let sit for another 1-2 hours - this allows the meat to absorb even more liquid and become super tender

5. Serve and enjoy!