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Eastern Mediterranean Pot Roast

 

:)
101

Yield

12

servings

Prep

30

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

3 ½ pounds beef chuck roast
boneless
2 tablespoons vegetable oil
1 cup onions
chopped
1 tablespoon garlic
minced
1 cup red wine
dry or beef broth
*
2 tablespoons tomato paste
1 teaspoon cumin
ground
½ teaspoon black pepper
¼ teaspoon cinnamon
ground
*
2 small bay leaves
*
1 x lemon zest
lemon peel, from 1 lemon
*
½ cup apricots
dried
*
½ cup prunes
pitted
*

Directions

Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.

Pat meat dry with paper towels.

Add to hot oil along with all of the vegetables and garlic.

Brown meat on all sides. Stir the onion and garlic occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly and bake for 2½ to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with ¼ cup water. Slice meat across the grain and serve with the sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 42758% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 70mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 80g
Vitamin A 1% Vitamin C 3%
Calcium 3% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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