Mediterranean Pot Roast Recipes

EASTERN MEDITERRANEAN POT ROAST

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 DINNER

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.

SLOW-COOKER MEDITERRANEAN POT ROAST

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
• Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
• Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
• Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

MEDITERRANEAN POT ROAST

Steps:

• 1) on a plate, combine the flour, salt and black pepper. Lightly dredge the roast in the seasoned flour. Reserve the excess dredging mixture. 2) In a flameproof caserole or Dutch oven, warm 2 tablespoons of the oil over medium-high heat untilhot but not smoking. Add the roast and cook until browned on all sides. about 10 minutes. 3) meanwhile, very coarsely chop the oninon. 4) Remove theroast from the pan. Add the remaining 1 tablespoon oil, the onions and the garlic. Saute until the onions begin to brown, about 5 minutes. 5) Add the reserved dredgion misture to the pan and stir until the fat absorbs the flour. Add the tomatoes, wine, thyme, and bay leaf, and bring the mixture to a boil. Return the roast to the casserole and bring the liquid to a boil. Reduce the heat to a medium-low, cover and simmer for 2 hours, turing the roast from time to time. 6) Meanwhile, hae the potatoes. Cut the bell peppers into strips. Haave the zucchini lengthwise and cut it into 1-inch lengths. 7) When the roast has cooked for 2 hours, add the potatoes, bell peppers and whole mushrooms to the casserole. Re-cover and cook for 30 minutes. 8) Add the zucchini and cook for 5 minutes longer. Remove the bay leaf. Stir in the parsely (if using) just before serving.

SLOW COOKER MEDITERRANEAN POT ROAST

Steps:

• Spray 12 inch skillet with cooking spray; heat over medium - high heat.
• Cook beef in skillet about 5 minutes, turn once till brown.
• Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
• Place beef, seasoned side up in 4-5 quart slow cooker.
• Spread tomatoes and olives over roast.
• Add broth and onions.
• Cover and cook on low 5-6 hours till beef is tender.
• Remove beef from slow cooker; cover and let stand 15 minutes.
• Slice beef; serve with beef juice and onions from slow cooker.

MEDITERRANEAN POT ROAST

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!