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Savory Mediterranean Pot Roast with Olives, Capers, and Lemon
This savory Mediterranean pot roast is the perfect meal for a cozy Sunday dinner. This hearty dish is packed with flavor from olives, capers, and lemon, making it a delicious and unique Mediterranean-style meal. Serve it with roasted potatoes and a side of vegetables for a complete meal.
Ingredients:
- 3 lb. beef chuck roast
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1/4 cup pitted kalamata olives, halved
- 2 tablespoons capers, drained
- 1 lemon, thinly sliced
Directions:
- Preheat oven to 350 degrees F. Heat the olive oil in a large Dutch oven or other oven-safe pot over medium-high heat.
- Season the beef chuck roast with oregano, basil, paprika, salt, and pepper. Place the roast in the pot and brown for about 5 minutes until nicely seared. Flip the roast and brown the other side for an additional 5 minutes.
- Add the onion and garlic to the pot and sauté for 5 minutes until softened. Pour in the white wine and beef broth and stir in the tomato paste.
- Bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 hours.
- After 2 hours, add the olives, capers, and lemon slices to the pot. Stir to combine. Place the lid back on the pot and transfer to the preheated oven.
- Bake in the oven for an additional hour.
- Once cooked, remove the pot from the oven and let sit for 10 minutes before serving. Enjoy!