Mediterranean-Style Pot Roast

Mediterranean-Style Pot Roast
Photo by www.finecooking.com

Ingredients

  • 1 14-½-oz. can peeled tomatoes, chopped, with their juices, plus enough chicken or beef broth to total 3 cups
  • 1 4-lb. boneless beef chuck pot roast
  • 1 cinnamon stick
  • Kosher salt and freshly ground pepper
  • 1/3 cup finely chopped celery, with leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 cup finely chopped onions
  • + 11 more ingredients
    • 2 cups peeled and diced carrots (¾-inch chunks
    • 1/3 cup finely chopped carrots
    • 2 Tbs. olive oil
    • 1 pinch crushed red chile flakes
    • 5 oz. thick-sliced (¼ inch) pancetta, cut into ½-inch squares (to yield 1 cup)
    • 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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network