Eastern Mediterranean Pot Roast
:)
Yield
12 servingsPrep
30 minCook
3 hrsReady
3 hrsTrans-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 |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
garlic
minced |
|
| 237 | ml |
red wine
dry or beef broth |
*
|
| 3E+1 | 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.
