Pot Roast with Herbs and Feta Cheese

Remove any excess fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.

Cook meat in a large skillet in hot oil over medium heat until brown on all sides. Drain off fat.

Place onion in cooker and add meat.

In a medium bowl combine undrained tomatoes, olives, Worcesterchire sauce, herbes de Provence, and pepper. Pour over the mixture in cooker.

Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.

Remove meat from cooker. Cut meat into serving size pieces. Place meat on a serving dish.

With a slottted spoon transfer vegetables and olives to serving dish, reserving cooking liquid.

Spoon enough of the liquid over meat and vegetables to moisten. Sprinkle with feta cheese.