Email to Debbie Bruce      

Recipe Categories: SomersizinDebB's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CANDY CASSEROLES CONDIMENTS CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT GROUNDBEEF LettuceWraps MEATS MISCELLANEOUS PIZZA PORK POULTRY SALADandDRESSING SAUCES SAUSAGE SEASONINGSMIXES SOUPSandSTEWS SoyBeans VEGETABLES

Mediterranean Pot Roast




Source of Recipe


Low Carb Recipe Group @ Yahoo


Recipe Introduction


Pro/Fat ~ Level 1

This recipe is deliciously different! I'd never tasted a sauce quite like this - so good!!


Recipe Link: http://www.jld.org

List of Ingredients




1 (4- to 5-pound) pot roast or other cut of beef from the chuck
1 teaspoon cracked pepper
2 Tablespoons olive oil
1 medium onion, thinly sliced
1 cup canned tomato sauce
1/4 cup oil packed sun-dried tomatoes, chopped
1 bay leaf
1-1/2 teaspoons thyme
2 cups beef stock
1/2 cup red wine
1/2 cup balsamic vinegar
* 1/4 cup kalamata olives, coarsely chopped (level 2 addition, omit for level 1)


Recipe



Sprinkle both sides of the roast with the pepper. Heat the olive oil in a Dutch oven or roasting pan over medium heat. Brown the roast on all sides in the hot olive oil for 5 to 7 minutes. Remove to a platter, reserving the pan
drippings.

Add the onion, tomato sauce, sun-dried tomatoes, bay leaf and thyme to the reserved pan drippings and mix well. Cook until bubbly, stirring frequently.

Return the roast to the Dutch oven and spoon some of the onion mixture over the top. Add the stock, wine and balsamic vinegar and mix well. Bring to a simmer.

Braise, covered with foil, at 300 degrees for 2 to 2-1/2 hours or until the roast is fork-tender. Remove the roast to a serving platter.

Skim the fat from the sauce. Discard the bay leaf. Adjust the consistency by adding a small amount of water if needed. Slice the beef and drizzle with the sauce.
Sprinkle with the olives.

The flavor is enhanced if the roast is chilled overnight to allow the flavors to meld.

SERVES: 4 - 6

* Deb's notes: We like a lot of sauce and I typically double sauce in recipes like this. Well, I doubled this sauce and it was *way* too much. This makes puh-lenty of sauce as written!

The sauce on this roast was so different and so good tasting! I made a side of mashed cauliflower and the 'gravy' was excellent over the meat and cauliflower. I did not let this chill overnight, but made it and served it the same day.

Leftovers freeze very well.