This Slow Cooker Sicilian Roast Beef with Caponata is my go-to for those chilly nights when I just want something hearty and flavorful. The slow-cooked beef turns buttery soft, soaking up the tangy goodness of tomatoes and red wine vinegar.

The mix of capers, olives, and eggplant adds a bold, briny punch that’s so satisfying. It’s one of those dishes you can make ahead and reheat, and it somehow tastes even better the next day! Serve it over creamy polenta, or just grab a spoon and dive in—either way, it’s a dish that feels like home.

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Recipe Ingredients

• 1–2 tbsp of olive oil
• 1 x 1.5 kg (3 lb 2 oz) beef blade roast
• 2 celery stalks, coarsely chopped
• 1 red onion, coarsely chopped
• 1 eggplant, coarsely chopped
• 1 red bell pepper, stems and seeds removed, coarsely chopped
• 1 x 400 g (14 oz) can of chopped tomatoes
• 2 garlic cloves, finely chopped
• 3 tbsp of capers, rinsed
• 3 tbsp of coarsely chopped pitted kalamata olives
• 1 long red chili, thinly sliced
• 2 tsp of raw sugar
• 2 tbsp of red wine vinegar
• Toasted slivered almonds, to serve
• Fresh basil leaves, to serve

How To Make Slow Cooker Sicilian Roast Beef With Caponata

1. Prepare the Beef: Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Season the beef generously with salt and pepper, then brown it for 6 minutes on all sides.
2. Prepare the Vegetables: Add the chopped celery, red onion, eggplant, red bell pepper, and canned tomatoes to the slow cooker. Add the garlic, capers, olives, chili, raw sugar, and red wine vinegar.
3. Combine and Season: Mix all the vegetables and seasonings in the slow cooker until evenly combined. Taste and adjust with a little extra salt and pepper to enhance the flavors.
4. Add the Beef: Place the browned beef on top of the vegetable mixture in the slow cooker. Gently turn the beef once or twice to coat it in the sauce.
5. Cook the Roast: Set the slow cooker to low and cook for 9 hours until the beef is tender. Avoid opening the slow cooker lid too often to maintain consistent heat.
6. Finish and Serve: Check the seasoning and adjust with more salt or pepper if needed. Serve warm with toasted slivered almonds and fresh basil leaves on top for garnish.

Recipe Tips

• Enhance the flavor with herbs: Add a sprig of fresh rosemary or thyme to the slow cooker for a deeper, more aromatic flavor that complements the tangy caponata sauce.
• Swap the protein: Use a pork shoulder or lamb roast instead of beef for a different, equally tender, and flavorful result that works beautifully with the caponata.
• Adjust the heat level: Reduce or omit the chili for a milder dish, or add an extra chili or red pepper flakes for a spicy kick.
• Make it vegetarian: Skip the beef and add chickpeas or hearty vegetables like zucchini or mushrooms for a delicious plant-based version with all the caponata flavors.
• Prep ahead for convenience: Chop all the vegetables the night before and store them in the fridge to save time in the morning when assembling the slow cooker.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Vietnamese Beef Noodle Soup
• Slow Cooker Beef Burgundy
• Slow Cooker Corned Beef Hot Pot