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Mediterranean Pot Roast

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“This roast is cooked in a Dutch oven on top of the stove, the sauce is wonderful!”
READY IN:
3hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour).
  2. In a Dutch oven heat olive oil over medium heat.
  3. Add in the roast and brown on all sides (this should take about 15 minutes).
  4. Remove the roast to a plate and add in onions, garlic, chili flakes (if using) and thyme; saute until the onions begin to brown (about 5 minutes).
  5. Add in the reserved flour mixture and stir until the fat absorbs the flour.
  6. Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
  7. Season sauce with salt and pepper.
  8. Reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer).
  9. When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
  10. Cover and simmer for another 30-35 minutes.
  11. Add in zucchini and cook the last 10 minutes.
  12. Stir in the chopped fresh parsley just before serving.
  13. Delicious!

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