Eastern Mediterranean Pot Roast
Submitted by cainman
Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.
YIELD
12 servingsPREP
30 minCOOK
3 hrsREADY
3 hrsThis isn’t your grandma’s pot roast.
Infused with warm Middle Eastern spices like cumin, cinnamon, and allspice, this braised beef transforms into fall-apart tender chunks bathed in a rich tomato sauce studded with briny olives and sweet raisins.
Let it simmer low and slow while the flavors meld into something extraordinary.
Kitchen Tips
- Sear the meat first: A good crust adds depth to the sauce
- Use a heavy pot: Dutch ovens retain heat beautifully for even braising
- Low and slow wins: Keep it at a gentle simmer for the most tender results
- Make ahead: This tastes even better the next day as flavors deepen
- Skim the fat: Remove excess fat from the surface before serving
Variations
- Add chickpeas in the last 30 minutes for extra heartiness
- Swap beef for lamb shoulder for authentic Mediterranean flavor
- Serve over couscous, rice, or with crusty bread to soak up the sauce
Ingredients
Directions
Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.
Pat meat dry with paper towels.
Add to hot oil along with all of the vegetables and garlic.
Brown meat on all sides. Stir the onion and garlic occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly and bake for 2½ to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with ¼ cup water. Slice meat across the grain and serve with the sauce.
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