Greek Pot Roast and more...

With the slow cooker, this simmered supper is ready for you when you walk in the door. This serves four to six with enough left over for a choice of two delicious dinner options the next night (see "dinner part two" below). You get two meals from one with no boring leftovers!

Prep: 5 minutes Slow-Cook: 8 hours

Brown roast on all sides in hot oil in large frypan. Place roast in 4 or 5 quart (4 or 5 L) slow cooker.

Combine pasta sauce, olives and oregano; spoon over roast in slow cooker to coat the meat well. Cover and cook on LOW for 8 to 10 hours.

Carve roast into thin slices across the grain. Serve with mashed potatoes, rice or pasta, spooning juices from slow cooker over each serving. Sprinkle with feta and parsley if desired.

Serve with Skouras, Megas Oenos, Cabernet Sauvignon/St. George (Greek red table wine).

Makes 8 servings

Dinner part two...and three

The Greek Salad Sandwich: Toss thin slices of cooked Greek Pot Roast with bottled Greek vinaigrette to moisten. Spread split foccacia bread with purchased tzatziki sauce and layer slices of beef with sliced tomatoes, shredded lettuce, crumbled feta, pitted Kalamata olives and shaved red onion.

Serve with Hurricane Cocktail (1 ½ oz. Remy Martin Grand CruCognac, ½ oz. Ouzo 12, ½ oz Absolute Vodka) or Retsina (unique Greek white table wine flavoured with pine resin).

Beefy Pasta Toss: Mix equal amounts of cooking sauce from the Greek Pot Roast with tomato pasta sauce. Add shreds of cooked Greek Pot Roast and heat through. Toss sauce with cooked pasta and sprinkle each serving with freshly grated Parmesan cheese. Serve with green salad.

Serve with Boutari, Grand Reserve, Naoussa (Greek red table wine).

• Slow cookers transform economical cuts of beef into tasty, make-ahead meals.

• Leftover roast beef is the ultimate convenience food – toss with pasta, create hot or cold sandwiches, or add to salads.

• Lean beef is a source of 13 essential nutrients.