MEDITERRANEAN POT ROAST DINNER
I first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or dinner rolls. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables., Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.
Nutrition Facts : Calories 422 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 538mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
EASTERN MEDITERRANEAN POT ROAST
The beef comes out so good and tender in this easy recipe.
Provided by Angela Gray
Categories Roasts
Time 2h50m
Number Of Ingredients 13
Steps:
- 1. Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.
- 2. Pat meat dry with paper towels.
- 3. Add to hot oil along with all of the vegetables and garlic.
- 4. Brown meat on all sides.
- 5. Stir the onion and garlic occasionally.
- 6. Add liquids, seasonings, apricots and prunes.
- 7. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender.
- 8. Lift meat to a cutting board.
- 9. Cover loosely with foil and let stand 10 to 15 minutes.
- 10. Discard any bay leaves and/or citrus peel and skim fat from sauce.
- 11. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water.
- 12. Slice meat across the grain and serve with the sauce.
MEDITERRANEAN POT ROAST
Make and share this Mediterranean Pot Roast recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour).
- In a Dutch oven heat olive oil over medium heat.
- Add in the roast and brown on all sides (this should take about 15 minutes).
- Remove the roast to a plate and add in onions, garlic, chili flakes (if using) and thyme; saute until the onions begin to brown (about 5 minutes).
- Add in the reserved flour mixture and stir until the fat absorbs the flour.
- Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
- Season sauce with salt and pepper.
- Reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer).
- When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
- Cover and simmer for another 30-35 minutes.
- Add in zucchini and cook the last 10 minutes.
- Stir in the chopped fresh parsley just before serving.
- Delicious!
Nutrition Facts : Calories 1153.3, Fat 69.2, SaturatedFat 25.4, Cholesterol 208.7, Sodium 558.5, Carbohydrate 55.1, Fiber 8.7, Sugar 13.3, Protein 64
EASY ONE-POT CHICKEN AND RICE RECIPE
Simple, comforting, one-pot chicken and rice recipe with chopped veggies, chickpeas, and warm Middle Eastern spices. Ready in just over 30 minutes.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 15
Steps:
- In a small bowl, mix the spices to make the spice mixture. Set aside for now.
- Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
- In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
- To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
- Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
- Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
- Remove from the heat, garnish with parsley.
Nutrition Facts : Calories 401.2 kcal, Sodium 306.8 mg, SaturatedFat 1.8 g, Carbohydrate 45 g, Fiber 6.1 g, Protein 24.9 g, Cholesterol 71.8 mg, ServingSize 1 serving
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