Family Spice Recipe for Kalamata Olive and Sun-Dried Tomato Pot Roast

Kalamata Olive and Sun-Dried Tomato Pot Roast

A great Italian twist to the classic family pot roast.

 

Recipe adapted from Souting Magazine, March-April 2010

 

 

 

INGREDIENTS:

  • 1 3-4 lb beef chuck roast, bone-in or boneless
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TBS olive oil
  • 3/4 cup low-sodium beef broth
  • 1/4 cup brown sugar
  • 1 1/2 tsp oregano
  • 1 tsp basil, dried
  • 1 TBS Italian seasoning
  • 1 large garlic clove, chopped
  • 1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 cup of frozen pearl onions

 

  1. Preheat the oven to 275º F.
  2. Wipe dry with paper towels:
    • 1 3-4 lb beef chuck roast, bone-in or boneless
  3. Season beef with:
    • 1 tsp salt
    • 1 tsp pepper
  4. Heat a large Dutch oven over medium-high heat and add:
    • 1 TBS olive oil
  5. When is hot, add roast and cook until browned, about 5 minutes.
  6. Turn meat over and brown other side, another 5 minutes.
  7. Pour over all over the surface of the browned roast:
    • 3/4 cup low-sodium beef broth
  8. Evenly sprinkle over the roast:
    • 1/4 cup brown sugar
    • 1 1/2 tsp oregano
    • 1 tsp basil, dried
    • 1 TBS Italian seasoning
    • 1 large garlic clove, chopped
    • 1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
    • 1/2 cup kalamata olives, pitted and sliced
  9. Cover and cook in the oven for 3 hours, or until meat is fork tender.
  10. During last hour of cooking add:
    • 1 cup of frozen pearl onions
  11. Season to taste and serve.

 

Family Spice Recipe for Basmati Rice with Potato CrustFamily Spice Recipe for Kalamata Olive and Sun-Dried Tomato Pot Roast

 

Prep Time: 15 min

Cook Time: 3 hours 15 min

Difficulty: Easy

Servings: 8-10

Serving Size: approx. 6 oz meat

Serving Suggestions: Serve with polenta (fried polenta pictured above), rice, buttered noodles or with some hearty bread.

 

 

 

 

 

 

 

 

 

 

 

 

You can also prepare this over a campfire.You will need a 12-inch cast iron Dutch oven with 13 hot coals on top and 7 coals on the bottom. Cook for 3-5 hours. Also great on the campfire in a Dutch oven: Campfire Chili With Cornbread Crust.

 

 

 

 

 

 

<back to the top>

<back to recipes>