Peleponnesian Pot Roast
Transport your taste buds to the sun-drenched hills of Greece with this flavorful Peleponnesian Pot Roast—a Mediterranean twist on a classic comfort food. This tender beef chuck roast is slow-braised to perfection in a vibrant medley of crushed tomatoes, beef broth, and dry red wine, infused with the warmth of cinnamon, the zest of orange, and the tangy richness of kalamata olives and sun-dried tomatoes. Sear the meat to golden-brown perfection before letting it simmer gently in your oven, soaking up the robust flavors of oregano and garlic for a truly mouthwatering experience. Perfectly paired with mashed potatoes, rice, or rustic crusty bread, this hearty dish will fill your home with irresistible aromas and delight every guest at your table. Whether you’re hosting a dinner party or craving a comforting meal, this Mediterranean-inspired pot roast is an unforgettable centerpiece.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 1 cup kalamata olives, pitted and sliced
- 1 cup sun-dried tomatoes, chopped
- 2 teaspoons orange zest
- 1.5 teaspoons dried oregano
- 0.5 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season it with 1 teaspoon of salt and 1/2 teaspoon of black pepper on all sides.
Heat a large Dutch oven or heavy pot over medium-high heat and add the olive oil. Once hot, sear the beef roast on all sides (about 3-4 minutes per side) until browned. Remove the roast and set it aside.
In the same pot, reduce heat to medium and add the diced onion. Sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the crushed tomatoes, beef broth, red wine, sliced kalamata olives, chopped sun-dried tomatoes, orange zest, dried oregano, ground cinnamon, and the remaining salt and black pepper. Stir to combine.
Return the beef roast to the pot, nestling it into the sauce. Ensure the liquid covers at least two-thirds of the roast; add more broth or water if needed.
Bring the mixture to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer the pot to the preheated oven.
Cook for 3.5-4 hours, checking occasionally to ensure the liquid is not evaporating too quickly. The meat should be very tender and easily pull apart with a fork when done.
Remove the pot from the oven and let the roast rest for 10 minutes before shredding or slicing.
Serve warm, garnished with fresh parsley, over a bed of mashed potatoes, rice, or alongside crusty bread to soak up the sauce.
Nutrition Facts
Calories |
6200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.3 g | 586% | |
| Saturated Fat | 158.9 g | 794% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 13370 mg | 581% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 81.4 g | ||
| Protein | 363.5 g | 727% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 70.0 mg | 389% | |
| Potassium | 12304 mg | 262% | |
*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.
