Greek Pot Roast

I love when it starts to get colder outside--time to turn on the oven and bake breads, casseroles, or cook roasts in the dutch oven. Here's a recipe I like to serve my family. Enjoy! 

3 1/2 pounds boneless chuck shoulder or rump roast
2 tablespoons canola oil
salt and pepper to taste
1 medium onion, chopped
1-8 oz. can tomato sauce
1/2 cup dry red wine
2 tablespoons brown sugar
1 tablespoon wine vinegar
1 tablespoon minced garlic
1 bay leaf
1/2 teaspoon ground cumin
1 cup water
6 medium potatoes, quartered
6-8 whole mushrooms
4 carrots, peeled and sliced
1 onion, peeled and quartered
2 green peppers, seeded and cut in squares

Heat oil in dutch oven and sear meat on all sides. Remove meat and season with salt and pepper to taste. Set aside. In dutch oven saute onion until transparent. Add tomato sauce, red wine, brown sugar, wine vinegar, garlic, bay leaf, and cumin. Stir together and add water. Bring to a slow boil. Return meat to dutch oven. Cover and simmer for 2-3 hours, until tender. Add more water as needed. Add vegetables. Cover and simmer another 30-40 minutes until potatoes and carrots are tender. Sprinkle with salt and pepper and serve. Serves 6-8.

Wine Recommendation: Francis Coppola Director's Cabernet Sauvignon 2013

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