Best Mediterranean Pot Roast Dinner Recipes

MEDITERRANEAN POT ROAST

Steps:

• Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour).
• In a Dutch oven heat olive oil over medium heat.
• Add in the roast and brown on all sides (this should take about 15 minutes).
• Remove the roast to a plate and add in onions, garlic, chili flakes (if using) and thyme; saute until the onions begin to brown (about 5 minutes).
• Add in the reserved flour mixture and stir until the fat absorbs the flour.
• Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
• Season sauce with salt and pepper.
• Reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer).
• When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
• Cover and simmer for another 30-35 minutes.
• Add in zucchini and cook the last 10 minutes.
• Stir in the chopped fresh parsley just before serving.
• Delicious!

SLOW-COOKER MEDITERRANEAN POT ROAST

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
• Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
• Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
• Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER MEDITERRANEAN POT ROAST

Steps:

• Spray 12 inch skillet with cooking spray; heat over medium - high heat.
• Cook beef in skillet about 5 minutes, turn once till brown.
• Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
• Place beef, seasoned side up in 4-5 quart slow cooker.
• Spread tomatoes and olives over roast.
• Add broth and onions.
• Cover and cook on low 5-6 hours till beef is tender.
• Remove beef from slow cooker; cover and let stand 15 minutes.
• Slice beef; serve with beef juice and onions from slow cooker.

MEDITERRANEAN BRAISED BEEF

Steps:

• Heat oven to 325°F Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
• Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast.
• Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
• Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

CROCK POT MEDITERRANEAN BEEF POT ROAST AND VEGETABLES

Steps:

• In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10 to 11 hours or until beef and vegetables are tender.
• Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep warm. Just before serving, carve port roast across the grain into thin slices.
• For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
• Garnish beef and vegetables with parsley; serve with gravy.

MEDITERRANEAN POT ROAST DINNER

Steps:

• Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables., Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.