Embark on a culinary journey to the sun-kissed shores of the Eastern Mediterranean with our tantalizing pot roast recipe. This delectable dish, steeped in the vibrant flavors of the region, promises to transport your taste buds to a world of culinary delight. Picture tender, succulent meat slow-cooked to perfection in a symphony of aromatic spices, herbs, and vegetables. The air fills with the enticing scent of oregano, cumin, and paprika, as the rich broth gently bubbles away, infusing every bite with its irresistible flavors. Join us as we explore this Eastern Mediterranean pot roast, along with a collection of equally enticing recipes that showcase the diverse culinary heritage of this captivating region.
**Recipes Featured in the Article:**
- **Eastern Mediterranean Pot Roast:** Revel in the authentic taste of this classic pot roast, where succulent meat mingles with an array of Mediterranean spices and vegetables, creating a hearty and comforting dish.
- **Mediterranean Orzo Salad:** Discover the vibrant flavors of the Mediterranean in this refreshing orzo salad, where plump orzo pasta, crisp vegetables, tangy feta cheese, and a zesty lemon-herb dressing come together for a delightful side dish or light lunch.
- **Oven-Roasted Vegetables with Feta:** Experience the simplicity and goodness of roasted vegetables tossed with olive oil, herbs, and spices, then topped with crumbled feta cheese for a healthy and flavorful side dish.
- **Mediterranean Flatbread:** Indulge in the delightful combination of crispy flatbread, savory toppings, and a drizzle of olive oil. This versatile recipe offers endless possibilities for customization, allowing you to create unique and delicious flatbreads every time.
- **Baklava:** Treat yourself to the ultimate Mediterranean dessert with this rich and decadent baklava. Layers of filo pastry, filled with chopped nuts, spices, and honey syrup, create a symphony of flavors that will leave you craving more.
MOROCCAN POT ROAST
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
SLOW-COOKER MEDITERRANEAN POT ROAST
Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 8
Number Of Ingredients 8
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
- Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
- Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
- Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 335, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg
EASTERN MEDITERRANEAN POT ROAST
The beef comes out so good and tender in this easy recipe.
Provided by Angela Gray
Categories Roasts
Time 2h50m
Number Of Ingredients 13
Steps:
- 1. Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.
- 2. Pat meat dry with paper towels.
- 3. Add to hot oil along with all of the vegetables and garlic.
- 4. Brown meat on all sides.
- 5. Stir the onion and garlic occasionally.
- 6. Add liquids, seasonings, apricots and prunes.
- 7. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender.
- 8. Lift meat to a cutting board.
- 9. Cover loosely with foil and let stand 10 to 15 minutes.
- 10. Discard any bay leaves and/or citrus peel and skim fat from sauce.
- 11. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water.
- 12. Slice meat across the grain and serve with the sauce.
MEDITERRANEAN POT ROAST
Make and share this Mediterranean Pot Roast recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour).
- In a Dutch oven heat olive oil over medium heat.
- Add in the roast and brown on all sides (this should take about 15 minutes).
- Remove the roast to a plate and add in onions, garlic, chili flakes (if using) and thyme; saute until the onions begin to brown (about 5 minutes).
- Add in the reserved flour mixture and stir until the fat absorbs the flour.
- Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
- Season sauce with salt and pepper.
- Reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer).
- When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
- Cover and simmer for another 30-35 minutes.
- Add in zucchini and cook the last 10 minutes.
- Stir in the chopped fresh parsley just before serving.
- Delicious!
Nutrition Facts : Calories 1153.3, Fat 69.2, SaturatedFat 25.4, Cholesterol 208.7, Sodium 558.5, Carbohydrate 55.1, Fiber 8.7, Sugar 13.3, Protein 64
Tips:
- Choosing the Right Cut of Beef: Opt for chuck roast or cross-rib roast as they are well-suited for slow cooking and become tender and flavorful.
- Searing the Beef: Searing the beef before braising adds a rich, caramelized flavor to the dish.
- Using Good Quality Olive Oil: Extra virgin olive oil is recommended for its distinct flavor and health benefits.
- Spices and Seasonings: Experiment with different spices and seasonings to create a unique flavor profile. Common choices include cumin, coriander, paprika, and cinnamon.
- Vegetables: Include a variety of vegetables such as carrots, celery, onions, and potatoes for added flavor and nutrition.
- Red Wine: Red wine adds depth and richness to the braising liquid. Choose a dry red wine that complements the flavors of the dish.
- Cooking Time: Allow sufficient cooking time for the beef to become tender. This typically takes several hours, depending on the cut of beef and the cooking method.
- Garnish and Serving: Garnish the finished dish with fresh herbs such as parsley or cilantro for a pop of color and flavor. Serve with rice, mashed potatoes, or crusty bread for a complete meal.
Conclusion:
Eastern Mediterranean pot roast is a delectable and flavorful dish that combines the richness of beef with the vibrant flavors of Mediterranean spices and vegetables. By following these tips and carefully selecting your ingredients, you can create a tender, aromatic, and satisfying meal that will impress your family and friends. Experiment with different spice combinations and vegetable variations to create a personalized version of this classic dish. Whether you prefer a slow cooker or a traditional braising method, this versatile recipe is sure to become a favorite in your kitchen.
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