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Pot Roast Mediterranean

 

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.
10

Yield

8

servings

Prep

30

min

Cook

10

hrs

Ready

10

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

5 pounds beef
roast, eye round of beef
1 x olives
pimento-stuffed
*
3 each garlic
cloves, slivered
1 each onions
sliced
1 each celery
stalk, cut in chunks
1 each bay leaves
*
4 each cloves
whole
*
1 tablespoon sugar
¼ teaspoon savory
*
¼ teaspoon peppercorns
*
¼ teaspoon salt
1 ½ cup wine
dry, red
*
2 tablespoons olive oil
or other oil
6 each potatoes
new, peeled
4 each carrots
chopped in 2 inch sticks
1 cup tomatoes
diced
1 tablespoon all-purpose flour

Directions

With fat side up, make small but deep incisions in beef and stuff olives and 2 slivers garlic in each cut. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and ½ cup sliced olives. Pour wine over all, marinate all night, turning occasionally. Remove beef and reserve marinade.

In Dutch oven brown meat slowly in oil. Remove meat. Put ½ the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots. Mix marinade ingredients and tomatoes and pour over top. Cover and cook on low 10 to 12 hours.

Remove meat to serving platter. Using slotted spoon, place olives and vegetables around pot roast. Strain gravy and measure 2 cups. Place back in cooker and bring to boil on high. Blend flour with 2 tablespoons water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 490g (17.3 oz)
Amount per Serving
Calories 96252% of calories from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 286mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 15%
Sugars g
Protein 157g
Vitamin A 107% Vitamin C 27%
Calcium 6% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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