Mediterranean-Style Pot Roast

Mediterranean-Style Pot Roast
Photo by


  • 1/3 cup finely chopped celery, with leaves
  • 1 14-½-oz. can peeled tomatoes, chopped, with their juices, plus enough chicken or beef broth to total 3 cups
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 4-lb. boneless beef chuck pot roast
  • 1 cup finely chopped onions
  • 2 cups peeled and diced carrots (¾-inch chunks
  • 1/3 cup finely chopped carrots
  • + 11 more ingredients
    • 2 Tbs. olive oil
    • 1 cinnamon stick
    • 2 cups peeled and diced red or fingerling potatoes (¾-inch chunks)
    • ½ tsp. dried oregano
    • 2 cloves garlic, smashed
    • 2 cups frozen pearl onions (don't thaw)
    • 2 wide strips orange zest
    • ¼ cup red-wine vinegar
    • Kosher salt and freshly ground pepper
    • 1 pinch crushed red chile flakes
    • 5 oz. thick-sliced (¼ inch) pancetta, cut into ½-inch squares (to yield 1 cup)

Set a rack on the lower third of the oven and heat the oven to 300°F. Select a 5- to 6-quart Dutch oven with a tight-fitting lid. Cut a large single-layer square of cheesecloth, and rinse it to remove any loose fibers. Spread the cheesecloth flat and pile the garlic, oregano, cinnamon stick, chil...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network