Eastern Mediterranean Pot Roast

Angela Gray

By
@angiemath

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


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Comments:

Serves:

7-8

Prep:

20 Min

Cook:

2 Hr 30 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy