Eastern Mediterranean Pot Roast

Angela Gray

By
@angiemath

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


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.

2Pat meat dry with paper towels.

3Add to hot oil along with all of the vegetables and garlic.

4Brown meat on all sides.

5Stir the onion and garlic occasionally.

6Add liquids, seasonings, apricots and prunes.

7Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender.

8Lift meat to a cutting board.

9Cover loosely with foil and let stand 10 to 15 minutes.

10Discard any bay leaves and/or citrus peel and skim fat from sauce.

11If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water.

12Slice meat across the grain and serve with the sauce.

About this Recipe

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