Eastern Mediterranean Pot Roast

Angela Gray


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


★★★★★ 1 vote

20 Min
2 Hr 30 Min


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

How to Make Eastern Mediterranean Pot Roast


  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.

Printable Recipe Card

About Eastern Mediterranean Pot Roast

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

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