Monday, November 8, 2010

Mediterranean Pot Roast

One of my favorite recipe's is a Mediterranean Pot Roast. The Herbs de Provence really make this recipe "Mediterranean" with dried Lavender, Thyme, Basil, and Fennel.

1 2- to 3-pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced pitted ripe olives
1 tablespoon Worcestershire sauce
2 teaspoons dried herbes de Provence, crushed
1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 ounces)

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
2. Place onion in cooker. Place meat on top of onion. In a medium bowl stir together undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Cut meat into 6 serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese. Makes 6 servings.

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