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Eastern Mediterranean Pot Roast
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beef chuck, boneless
How to Make Eastern Mediterranean Pot Roast
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.
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About Eastern Mediterranean Pot Roast