Mediterranean Pot Roast with Garden Vegetables

Mediterranean Pot Roast with Garden Vegetables

Serves 6

Shoulder roast makes a wonderful pot roast that pairs well with garden vegetables.

  • 2 1/2 pounds boneless shoulder roast
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 4 shallots, diced
  • 1 1/2 cups red wine
  • 2 cups beef broth
  • 2 teaspoons herbes de provence
  • 1 red onion, cut into eighths
  • 12 baby carrots, trimmed, or 1 1/2 cups baby-cut carrots
  • 2/3 cup pitted Picholine or Niçoise olives
  • 1 medium zucchini, cut into spears
  • 1 cup cherry tomatoes
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Sprinkle roast with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat and sear roast until browned on all sides, about 10 minutes. Remove roast from pan and set aside. Add shallots and cook, stirring, until softened, about 4 minutes. Add wine and simmer until reduced by half. Stir in broth and herbes de provence and return roast to pan. Lower heat, cover pot and simmer until roast is tender, about 2 1/2 hours. Check the roast frequently to make sure you don't overcook it; it is done when the tip of a paring knife meets just a little resistance when poked towards the middle of the roast.

Remove roast from pot, cover and keep warm. Add onion, carrots and olives to pot, cover, and simmer 10 minutes. Add zucchini and tomatoes and simmer 10 more minutes. Remove vegetables with a slotted spoon, raise heat and boil sauce, uncovered, until slightly thickened, about 5 minutes. Taste sauce and season with more pepper if desired. Slice roast thinly against the grain and reheat in the sauce for 1 to 2 minutes. Serve pot roast and vegetables topped generously with sauce.

Nutritional Info: 
Per Serving:430 calories (160 from fat), 17g total fat, 4.5g saturated fat, 110mg cholesterol, 890mg sodium, 15g carbohydrate (2g dietary fiber, 5g sugar), 41g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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