Italian Puttanesca Pot Roast

Name: Italian Puttanesca Pot Roast
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs beef (brisket, chuck roast...any of the usual slow cooking cuts of beef); 2 tablespoons vegetable oil; 12 sun-dried tomatoes; 2 cups fresh mushrooms, chopped; 1 onion, coarsely chopped; 1/2 cup parsley, chopped; 2 tablespoons capers; 1 teaspoon salt; 1 teaspoon black pepper, freshly ground; 2 cups marinara sauce, prepared (I used puttanesca style); 2 cups black olives, chopped; 1/2 cup feta cheese, crumbled

Submitted by KWB5015

"I just made this using a 7-blade piece of beef, some random ingredients hanging out in my pantry and frige and really enjoyed the results--enough to record it here."

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Ready In:: 6hrs 20mins
Ingredients:: 12
Serves:: 4-6

ingredients

2 lbs beef (brisket, chuck roast...any of the usual slow cooking cuts of beef)
2 tablespoons vegetable oil
12 sun-dried tomatoes
2 cups fresh mushrooms, chopped
1 onion, coarsely chopped
¹⁄₂ cup parsley, chopped
2 tablespoons capers
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 cups marinara sauce, prepared (I used puttanesca style)
2 cups black olives, chopped
¹⁄₂ cup feta cheese, crumbled

directions

In a large covered casserole or crock pot, drizzle the oil.
Place 1/2 the chopped onions, mushrooms, sun-dried tomatoes, parsley, capers and a little marinara sauce in the casserole.
Place the meat on top and season well with salt and pepper.
Layer the remaining onion, mushrooms, sun dried tomatoes, parsley, capers and marinara sauce on top.
Cover dish and place in a 260 degree oven for 5 to 6 hours depending on the thickness of your cut of meat. It should be falling apart when it is ready. It might be wise, if you are using a thick hunk of meat, to cut it into pieces before assembling and cooking the dish.
Shred the meat, remove any bones and large pieces of fat and discard them, drain off the liquid fat (I do this into a bowl which I refrigerate so I can retrieve the non-fatty part that sinks to the bottom). Stir it around to distribute the ingredients.
Sprinkle with the olives and feta cheese.
Serve over pasta, rice or with a French baguette with a nice Romaine salad and a good glass of Cabernet Sauvignon.

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RECIPE SUBMITTED BY

KWB5015

United States

Back in the US after 10 years abroad. Good to be home and have good access to more familiar ingredients, however, I also loved all that I learned in my beloved adoptive country of Macedonia. I also had the privilege of running an American style bakery during my last 3 years in Skopje. Baking is my addiction, but I do love all sorts of cooking. My husband recently ended his 15 year low-carb lifestyle, so we are both busy packing on the pounds and being able to eat forbidden foods together now! Love it (but not how snug my pants are!).

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