Mediterranean Pot Roast
Transform your dinner table with the bold, savory flavors of this Mediterranean Pot Roast—a succulent, slow-cooked beef dish brimming with Mediterranean charm. Tender beef chuck roast is seared to golden perfection and then braised alongside vibrant ingredients like sun-dried tomatoes, kalamata olives, and hearty vegetables in a rich tomato-beef broth. Infused with fresh rosemary, thyme, and bay leaves, this comforting dish offers a beautifully aromatic twist on a classic pot roast. Perfect for family gatherings or a cozy dinner, this one-pot wonder is as easy to prepare as it is impressive. Serve it with the deeply flavorful cooking liquid and a sprinkle of fresh parsley for an unforgettable meal. Your search for the ultimate Mediterranean-inspired comfort food ends here!
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1.5 tsp black pepper
- 1 large yellow onion, diced
- 5 units garlic cloves, minced
- 4 medium carrots, chopped into chunks
- 3 units celery stalks, chopped
- 15 oz canned diced tomatoes
- 2 cups beef broth
- 1 cup sun-dried tomatoes, chopped
- 0.75 cup kalamata olives, pitted
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 units bay leaves
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Pat the beef chuck roast dry with paper towels. Season both sides with kosher salt and black pepper.
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast for 4-5 minutes per side until browned. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped carrots and celery to the pot, stirring for 2-3 minutes to coat them in the onion-garlic mixture.
Pour in the canned diced tomatoes and beef broth, stirring to combine. Add the sun-dried tomatoes, kalamata olives, rosemary sprigs, thyme sprigs, and bay leaves. Stir well.
Return the seared roast to the pot, nestling it into the liquid and vegetables. Ensure the liquid comes at least halfway up the sides of the roast. If needed, add a bit more broth or water.
Bring the pot to a gentle simmer over medium heat. Once simmering, cover the pot with a tight-fitting lid and transfer it to an oven preheated to 300°F (150°C).
Cook the roast in the oven for 3.5 to 4 hours, or until the meat is fork-tender and easily pulls apart.
Carefully remove the pot from the oven and discard the rosemary sprigs, thyme sprigs, and bay leaves.
Slice or shred the roast and serve with the vegetables and sauce from the pot. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1825 mg | 39% | |
*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.
