SLOW-COOKER MEDITERRANEAN POT ROAST
Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 335, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
MEDITERRANEAN POT ROAST DINNER
I first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or dinner rolls. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 422 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 538mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
MOROCCAN POT ROAST
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.
EASTERN MEDITERRANEAN POT ROAST
The beef comes out so good and tender in this easy recipe.
Provided by Angela Gray
Categories Roasts
Time 2h50m
Number Of Ingredients 13
Steps:
- 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.
MEDITERRANEAN POT ROAST
Make and share this Mediterranean Pot Roast recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 1153.3, Fat 69.2, SaturatedFat 25.4, Cholesterol 208.7, Sodium 558.5, Carbohydrate 55.1, Fiber 8.7, Sugar 13.3, Protein 64
CROCK POT MEDITERRANEAN BEEF POT ROAST AND VEGETABLES
Make and share this Crock Pot Mediterranean Beef Pot Roast and Vegetables recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 10h
Yield 4 to 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1372.5, Fat 78.4, SaturatedFat 31.6, Cholesterol 273.9, Sodium 887.5, Carbohydrate 77.8, Fiber 8.6, Sugar 7.1, Protein 81.7
MEDITERRANEAN POT ROAST
I made this recipe when I went to one of those "make 12 dinners at a time to put in your freezer" places and it was an immediate hit with us. I didn't get the measurements, but this should be a close approximation.
Provided by DeniseBC
Categories Roast Beef
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place beef roast into CrockPot.
- Combine all other ingredients and pour over roast.
- Cook on low for 5-6 hours or until tender.
- Alternatively, you can combine all ingredients into a freezer bag and freeze until ready to use. Put frozen ingredients into CrockPot and cook on low for 6-8 hours.
Nutrition Facts : Calories 317.3, Fat 11.3, SaturatedFat 3.8, Cholesterol 136.1, Sodium 747.8, Carbohydrate 2.5, Fiber 0.7, Sugar 1.1, Protein 48.9
SLOW COOKER MEDITERRANEAN POT ROAST
Make and share this Slow Cooker Mediterranean Pot Roast recipe from Food.com.
Provided by Shirl J 831
Categories Roast Beef
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 454.7, Fat 34.9, SaturatedFat 13.7, Cholesterol 117.4, Sodium 512.4, Carbohydrate 1.7, Fiber 0.5, Protein 31.7
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