DUTCH OVEN KALAMATA OLIVE AND SUNDRIED TOMATO POT ROAST
This Dutch Oven Pot Roast with Kalamata Olive and Sun Dried Tomato is a great Italian twist to the classic family pot roast that can easily be made at home or in a Dutch oven over a campfire.
Provided by Laura Bashar | Family Spice
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat the oven to 275º F.
- Season beef with salt and pepper.
- Heat a large Dutch oven over medium-high heat and add olive oil.
- When is hot, add roast and cook until browned, about 5 minutes.
- Turn meat over and brown other side, another 5 minutes.
- Pour beef broth over all over the browned roast.
- Evenly sprinkle brown sugar, spices, garlic, sun dried tomatoes and olives over the roast.
- Cover and cook in the oven for 3 hours, or until meat is fork tender.
- During last hour of cooking add frozen pearl onions.
- Season to taste and serve.
Nutrition Facts : Calories 552 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 bowl, Sodium 561 grams sodium, Sugar 7 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SUN-DRIED TOMATOES I
Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.
Provided by Kellie
Categories Side Dish Sauces and Condiments Recipes
Yield 32
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
- Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g
SUN-DRIED TOMATO POT ROAST
Super easy for the crockpot, it can be done with beef or pork. Cook with carrots and new potatoes and you have side dishes too.
Provided by MandAs
Categories Roast Beef
Time 6h10m
Yield 6 large servings, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in the crock pot.
- Cook on low for 6-8 hours.
Nutrition Facts : Calories 301.9, Fat 14.4, SaturatedFat 4.8, Cholesterol 99.8, Sodium 610, Carbohydrate 11.8, Fiber 2.7, Sugar 0.8, Protein 34.2
ROASTED GARLIC & SUN-DRIED TOMATO TOAST
During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes., Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted., Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes.
Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CROCK POT ROAST BEEF WITH MUSHROOM AND SUN-DRIED TOMATO GRAVY
A heavenly pot roast! The cook time includes the overnight marinating and crock pot time. Also, for those interested, one 3-oz serving of the meat and some of the potatoes and veggies is only 8 Weight Watchers points!
Provided by ChipotleChick
Categories Roast Beef
Time 17h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Trim the fat off of the roast.
- Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
- Seal and marinate overnight, turning the bag at least once.
- Bring the beef broth to a boil in a small saucepan.
- Add the dried mushrooms, stir, cover and remove from heat.
- Let sit for 20 minutes.
- Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
- Remove the roast from the bag, and save the remaining marinade.
- Press the cracked black pepper into both sides of the roast.
- Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
- Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
- Heat the olive oil in a large skillet over medium high.
- Add the roast and brown well on all sides.
- Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
- Scrape the bottom of the skillet to remove the brown bits into the crock pot.
- Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
- Place the roast and veggies on a serving platter and keep warm.
- Reserve the liquid in the crock pot.
- Place flour in a small bowl.
- Gradually add the water and stir with a fork until well blended.
- Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
- Serve the gravy with the roast.
Nutrition Facts : Calories 599.5, Fat 24.6, SaturatedFat 9.3, Cholesterol 78.3, Sodium 518.7, Carbohydrate 65.2, Fiber 7.8, Sugar 8.2, Protein 29.1
SUN-DRIED TOMATO SPREAD
Rather using a regular mayonnaise on your sandwich, try this delicious spread. The sun-dried tomatoes add so much yummy flavor.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 3 tablespoons.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all the ingredients; spread over bread for sandwiches.
Nutrition Facts : Calories 116 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SUN-DRIED-TOMATO ROASTED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
- Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.
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