This recipe is adapted from a Food Network recipe by Chef David Lieberman. I have changed it to cook in a Crock-Pot or slow cooker. The original recipe called for 1 cup of pitted, oil cured olives, to be cooked in with the meat. If you like the strong flavor of olives, you can serve some on the side. This dish may be served over egg noodles, soft polenta, rice or potatoes.