Eastern Mediterranean Pot Roast

Name: Eastern Mediterranean Pot Roast
Cook time: P3H
Total time: P3H
Yield: 12
Cuisine: Middle Eastern
Ingredients: beef chuck roast; vegetable oil; onions; garlic; red wine; tomato paste; cumin; black pepper; cinnamon; bay leaves; lemon zest; apricots; prunes

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Yield

12
servings

Prep

30
min

Cook

3
hrs

Ready

3
hrs

Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
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	*

Ingredients

Amount	Measure	Ingredient	Features
1.6	kg	beef chuck roast boneless
30	ml	vegetable oil
237	ml	onions chopped
15	ml	garlic minced
237	ml	red wine dry or beef broth	*
30	ml	tomato paste
5	ml	cumin ground
2.5	ml	black pepper
1.3	ml	cinnamon ground	*
2	small	bay leaves	*
1	x	lemon zest lemon peel, from 1 lemon	*
118	ml	apricots dried	*
118	ml	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.