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How To make Eastern Mediterranean Pot Roast
3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
1 cup onion
chopped
1 tablespoon garlic :
minced
1 cup dry red wine or beef broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
2 small bay leaves
peel of 1 lemon 1/2 cup dried apricots
1/2 cup pitted prunes
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides. Stir the onion and garlic occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the grain and serve with the sauce.
How To make Eastern Mediterranean Pot Roast's Videos
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Greek Style Beef & Rice Skillet: Quick & Delicious: Pilafi me Keema
This beef and rice skillet is loaded with Greek flavor and ready in under an hour. It’s the perfect weeknight meal and so easy to put together.
Print this recipe here:
Serves 5:
1-pound lean ground beef
¼ cup olive oil
1 onion, finely chopped
5-6 garlic cloves, chopped
Salt to taste
¼ teaspoon black pepper
Pinch of crushed red pepper flakes
7 ounces diced tomatoes
1 bell pepper, diced
2 tablespoons finely chopped fresh parsley
1 and ½ cups Basmati rice
Rinse the rice in a large bowl 4-5 times or until the water runs clear. Soak the rice in cool water for 15 minutes or until the meat is ready.
Combine olive oil and onion in a large skillet and cook over medium heat until soft and golden. About 8 minutes.
Add garlic and cook for 3-4 minutes or until soft.
Add ground beef and cook over medium-high heat for 3 minutes.
Season with salt, pepper, and crushed red pepper flakes. Add tomatoes and cook (covered) for about 10 minutes or until the tomatoes are soft.
Add the diced bell peppers and cook for 5 minutes or until softened. Taste and adjust seasoning if needed. Add the parsley and mix it together.
Drain the rice and add it to the pot along with 1 and ½ teaspoons of salt and 1 and ½ cups of water.
Bring the mixture to a boil. Cover the skillet with the lid and reduce the heat to low. Simmer for 15 minutes.
Fluff the rice and serve with feta, tzatziki, and a salad. Enjoy!
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Greek Lamb Pot Roast
Enjoy all of the Greek flavors in this lamb pot roast. The boneless leg of lamb is cooked until it’s falling apart and melts in your mouth. Everything comes together in one pot! What’s not to love about that?
Print the recipe here:
Serves 6:
4 pounds boneless leg of lamb
4-5 carrots
6-7 shallots
2-3 tablespoons olive oil
2 sprigs rosemary
For the marinade:
• ¼ cup red wine vinegar
• ¼ cup olive oil, or less
• ¼ cup finely chopped fresh mint
• 6 garlic cloves, grated
• 2 teaspoons dried crushed oregano
• ½ teaspoon cumin powder
• 2 teaspoons salt, or to taste
• Black pepper, to taste
Preheat the oven to 350 °F, 180 °C.
Trim the excess fat from the lamb. Wash it and pat it dry.
Make the marinade: Combine all of the ingredients except for the salt together and pour over the lamb. Toss it to cover. Season both sides with the salt.
At this point, the lamb can be marinated 4-8 hours in the refrigerator.
Roll the lamb up and tie it with 3-4 pieces of butcher’s twine.
Heat a large Dutch oven over medium-high heat and add 2-3 tablespoons of olive oil.
Brown the lamb 3-4 minutes on all sides.
Remove the lamb from the pot and turn off the heat. Add the shallots, carrots, and 2-3 cups of water to the pot.
Place the lamb on top of the vegetables and add the rosemary sprigs.
Cover with the lid and place it in the center rack of your preheated oven.
Braise for 2 and ½ - 3 hours or until the meat is very tender.
Serve with Mediterranean Rice Pilaf, couscous, pasta, or toasted bread and a salad. Enjoy!
Official Facebook Page:
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Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
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Mediterranean Baked Chicken Dinner (Lemon Garlic Chicken Potato Bake)
Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty Mediterranean Lemon Garlic Sauce!
PRINT RECIPE:
Melt-in-your-mouth Beef and Vegetable Soup
Slow cooked, tender chunks of beef with vegetables and potatoes, in a thick savoury soup broth. What's the SECRET INGREDIENT that makes this soup so good??
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!