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
  • ½ tsp. dried oregano
  • 2 cups peeled and diced carrots (¾-inch chunks
  • 1/3 cup finely chopped carrots
  • 2 Tbs. olive oil
  • 1 cinnamon stick
  • 1 cup finely chopped onions
  • + 11 more ingredients
    • 2 cups frozen pearl onions (don't thaw)
    • 2 cloves garlic, smashed
    • 1/3 cup finely chopped celery, with leaves
    • 2 wide strips orange zest
    • ¼ cup red-wine vinegar
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 cups peeled and diced red or fingerling potatoes (¾-inch chunks)
    • Kosher salt and freshly ground pepper
    • 1 4-lb. boneless beef chuck pot roast
    • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network