Mediterranean-Style Pot Roast

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

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


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