MEDITERRANEAN POT ROAST
Make and share this Mediterranean Pot Roast recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 1153.3, Fat 69.2, SaturatedFat 25.4, Cholesterol 208.7, Sodium 558.5, Carbohydrate 55.1, Fiber 8.7, Sugar 13.3, Protein 64
MOROCCAN POT ROAST
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.
SLOW COOKER MEDITERRANEAN POT ROAST
Make and share this Slow Cooker Mediterranean Pot Roast recipe from Food.com.
Provided by Shirl J 831
Categories Roast Beef
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 454.7, Fat 34.9, SaturatedFat 13.7, Cholesterol 117.4, Sodium 512.4, Carbohydrate 1.7, Fiber 0.5, Protein 31.7
SLOW-COOKER MEDITERRANEAN POT ROAST
Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 335, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg
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MEDITERRANEAN POT ROAST | BETTER HOMES & GARDENS
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Calories 626 per serving
- Trim fat from meat. In a small bowl combine flour, oregano, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub onto both sides of meat. In a 4- to 6-quart Dutch oven brown meat in hot oil. Combine crushed tomatoes, broth, onion, garlic, and sugar. Pour over meat. Bring to boiling; reduce heat. Cover and simmer for 2 hours.
- Add fennel wedges and the 1/4 cup olives. Simmer, covered, for 1 hour more or until meat is tender. Transfer meat to a platter. Stir lemon peel into sauce. Serve sauce and vegetables with meat and noodles or rice. Garnish with additional ripe and/or green olives, if desired. Makes 8 servings.
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Cuisine MediterraneanCategory EntréeServings 6Total Time 4 hrs
- Preheat oven to 325°F. Lightly coat beef Shoulder Roast Boneless with flour. Heat oil in Dutch oven over medium heat until hot. Brown roast evenly; remove.
- Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2-1/4 to 3-1/4 hours or until roast is fork-tender. Remove roast; keep warm.
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- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
- Place onion in cooker. Place meat on top of onion. In a medium bowl stir together undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
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