Catalonian Pot Roast

Marsha Gardner


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


★★★★★ 1 vote

3 Hr 30 Min


  • 4 lb
    chuck roast, or any good cut of roast
  • 2
    bay leaves
  • 1/4 tsp
    marjoram, dried
  • clove
  • 1
    green bell pepper, minced
  • 1 small
    onion, minced
  • 1/4 c
    olive oil, extra virgin
  • 16 oz
    can tomatoes
  • 1 Tbsp
  • 1/4 tsp
  • 1/8 tsp
    ground cloves
  • 1 c
    red wine, dry burgundy
  • 1 Tbsp
    red wine vinegar
  • 2-3 tsp
    kosher salt

How to Make Catalonian Pot Roast


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

Printable Recipe Card

About Catalonian Pot Roast

Course/Dish: Beef Roasts

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