Mediterranean-Style Pot Roast

Mediterranean-Style Pot Roast
Photo by


  • 2 wide strips orange zest
  • 2 cups frozen pearl onions (don't thaw)
  • 2 cloves garlic, smashed
  • ½ tsp. dried oregano
  • 2 Tbs. olive oil
  • 1/3 cup finely chopped carrots
  • 2 cups peeled and diced carrots (¾-inch chunks
  • + 11 more ingredients
    • 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
    • 5 oz. thick-sliced (¼ inch) pancetta, cut into ½-inch squares (to yield 1 cup)
    • 1 pinch crushed red chile flakes
    • 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

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