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Mediterranean Pot Roast with Garden Vegetables

Name: Mediterranean Pot Roast with Garden Vegetables
Total time: 3 h 15 min
Yield: Serves 6
Ingredients: 2 1/2 pounds boneless beef shoulder roast; 1 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 1 tablespoon extra-virgin olive oil; 4 shallots, finely chopped; 1 1/2 cup 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

Serves 6

Time 3 hr 15 min

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

Special Diets:

Dairy-Free

Ingredients

2 1/2 pounds boneless beef shoulder roast
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
4 shallots, finely chopped
1 1/2 cup 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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Method

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.

Adjust the heat as needed to ensure liquid doesn't come to a hard boil. 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 carbohydrates (2g dietary fiber, 5g sugar), 41g protein.

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.
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Ingredients

2 1/2 pounds boneless beef shoulder roast
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
4 shallots, finely chopped
1 1/2 cup 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

Shop with Prime

Exclusively for Prime members in select ZIP codes.