Mediterranean Diet Classic Pot Roast
Elevate your next family dinner with this Mediterranean Diet Classic Pot Roast, a vibrant twist on a timeless comfort dish. Tender, slow-cooked lean beef chuck roast is infused with the savory flavors of garlic, fresh herbs, and a rich broth enhanced by red wine and tomato paste. Nutrient-packed vegetables like carrots, celery, and onions enhance the dish, while briny black olives add the perfect Mediterranean flair. Cooked low and slow in the oven, this pot roast comes out melt-in-your-mouth tender, with an aroma that will fill every corner of your home. Garnished with fresh parsley, this wholesome and heart-healthy meal is ideal for Sunday dinners, special occasions, or any time you crave a cozy yet sophisticated main course. Perfectly in line with the Mediterranean diet, it’s a flavorful, nutritious option for sharing with loved ones.
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Recipe Information
Ingredients
- 3 pounds Lean beef chuck roast
- 3 tablespoons Extra virgin olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Onion, sliced
- 4 Garlic cloves, minced
- 3 medium Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 1 cup Red wine
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 tablespoon Fresh thyme
- 1 tablespoon Fresh rosemary
- 1 cup Black olives, pitted
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast with salt and black pepper on all sides.
In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
In the same pot, add the sliced onion, minced garlic, chopped carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the red wine to deglaze the pot, scrapping up any browned bits from the bottom.
Add the beef broth, tomato paste, bay leaves, thyme, and rosemary. Stir to combine.
Return the beef to the pot, ensuring it's submerged in the liquid. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 3 hours, or until the beef is tender and can be easily shredded with a fork.
In the last 30 minutes of cooking, add the black olives to the pot.
Once cooked, remove from the oven and discard the bay leaves. Adjust seasoning with more salt and pepper if needed.
Serve the pot roast warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
4626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.7 g | 421% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9445 mg | 411% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 24.8 g | ||
| Protein | 316.0 g | 632% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 7005 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
