Catalonian Pot Roast

Name: Catalonian Pot Roast
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 4 lb chuck roast, or any good cut of roast; 2 bay leaves; 1/4 tsp marjoram, dried; clove garlic; 1 green bell pepper, minced; 1 small onion, minced; 1/4 c olive oil, extra virgin; 16 oz can tomatoes; 1 Tbsp sugar; 1/4 tsp cinnamon; 1/8 tsp ground cloves; 1 c red wine, dry burgundy; 1 Tbsp red wine vinegar; 2-3 tsp kosher salt

By Marsha Gardner
@mrdick1950

A spicy pot roast that is good for family or company.

Rating:

★★★★★ 1 vote5

Serves:

Cook:

3 Hr 30 Min

Ingredients

4 lb

chuck roast, or any good cut of roast
2

bay leaves
1/4 tsp

marjoram, dried
clove

garlic
1

green bell pepper, minced
1 small

onion, minced
1/4 c

olive oil, extra virgin
16 oz

can tomatoes
1 Tbsp

sugar
1/4 tsp

cinnamon
1/8 tsp

ground cloves
1 c

red wine, dry burgundy
1 Tbsp

red wine vinegar
2-3 tsp

kosher salt
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How to Make Catalonian Pot Roast

Step-by-Step

Crush together marjoram, bay leaves and garlic. Mix together with green pepper and onion and rub over meat. Let stand 1 hour.
Place olive oil in Dutch oven, place meat in oil and sear over high heat.
Add tomatoes, sugar, cinnamon, cloves, wine, vinegar and salt.
Cover tightly, cook at lowest temperature on top of stove 3-4 hours or until tender with a fork.
Remove meat, thicken gravy as desired and serve with noodles.