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eastern mediterranean pot roast

(1 rating)
angiemath avatar
Recipe by
Angela Gray
@angiemath
Bristol, TN

The beef comes out so good and tender in this easy recipe.

(1 rating)
yield 7 -8
prep time 20 Min
cook time 2 Hr 30 Min

Ingredients For eastern mediterranean pot roast

  • 3.5 lb
    beef chuck, boneless
  • 1/2 c
    dried apricots
  • 1
    lemon peel, grated
  • 2 sm
    bay leaves
  • 1/4 tsp
    cinnamon
  • 1/2 tsp
    pepper
  • 1 tsp
    cumin
  • 2 Tbsp
    tomato paste
  • 1 c
    dry red wine
  • 1 Tbsp
    minced garlic
  • 1 c
    chopped onion
  • 2 Tbsp
    oil
  • 1/2 c
    prunes, pitted

How To Make eastern mediterranean pot roast

  • 1
    Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.
  • 2
    Pat meat dry with paper towels.
  • 3
    Add to hot oil along with all of the vegetables and garlic.
  • 4
    Brown meat on all sides.
  • 5
    Stir the onion and garlic occasionally.
  • 6
    Add liquids, seasonings, apricots and prunes.
  • 7
    Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender.
  • 8
    Lift meat to a cutting board.
  • 9
    Cover loosely with foil and let stand 10 to 15 minutes.
  • 10
    Discard any bay leaves and/or citrus peel and skim fat from sauce.
  • 11
    If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water.
  • 12
    Slice meat across the grain and serve with the sauce.
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