Mediterranean Pot Roast
Ingredients
- 1/4 c. flour ⓘ
- 1/2 c. salt ⓘ
- 1/4 tsp. black pepper ⓘ
- 4 lb. chuck roast
- 3 Tbsp. olive oil ⓘ
- 2 medium onions ⓘ
- 4 cloves minced garlic ⓘ
- 2 (16 oz.) cans crushed tomatoes ⓘ
- 2 c. chicken broth or red wine ⓘ
- 1 1/2 tsp. thyme ⓘ
- 1 bay leaf ⓘ
- 1 3/4 lb. small red potatoes ⓘ
- 2 medium red bell peppers ⓘ
- 1 large zucchini ⓘ
- 1/2 lb. small mushrooms ⓘ
- 1/4 c. chopped parsley (optional) ⓘ
Instructions
- On a plate, combine flour, salt and pepper.
- Lightly dredge the roast in the seasoned flour.
- Reserve the excess dressing mixture. In a flame-proof casserole, warm 2 tablespoons olive oil over medium high heat.
- Add the roast and cook until brown on all sides, about 10 minutes.
- Meanwhile, chop onions.
- Remove roast and add 1 tablespoon oil, onions and garlic.
- Saute until onions begin to brown.
- Add the dredging mixture and stir until the fat absorbs the flour.
- Add tomatoes, broth or wine, thyme and bay leaf.
- Bring to a boil.
- Reduce heat; cover and simmer 2 hours, turning roast from time to time.
Nutrition & Diet Analysis (per serving)
776
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).