MEDITERRANEAN ROAST RECIPE
Mediterranean Roast : This is a one dish recipe perfect as an alternative to a mid-week roast.
Provided by Netmums
Categories Easy dinner recipes for kids
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven 180'C/Gas mark 4
- Chop, peel and par boil the potatoes (approximately 10 minutes)
- Put everything into a baking tray/pyrex dish with some olive oil
- Put in the oven for about an hour
- Give it a shake/stir half way through cooking
- Serve!
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
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
MEDITERRANEAN POT ROAST DINNER
I first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or dinner rolls. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables., Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.
Nutrition Facts : Calories 422 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 538mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
MEDITERRANEAN ROAST VEGETABLES
These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer.
Provided by anonymous
Categories Side Dish Vegetables
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
- Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 112 g, Fat 21.3 g, Fiber 15.8 g, Protein 13.3 g, SaturatedFat 3 g, Sodium 1243.7 mg, Sugar 11.9 g
ROASTED MEDITERRANEAN VEGETABLES
A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)
Provided by Starrynews
Categories Low Protein
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prepare a shallow roasting dish with nonstick cooking spray.
- Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
- Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
- Drizzle sauce over the mixed vegetables and toss to coat.
- Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
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MEDITERRANEAN BEEF POT ROAST - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
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.
- Cook liquid and vegetables over medium-high heat to desired consistency. Carve roast. Serve with sauce.
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