Mediterranean Pot Roast

Transform your dinner table with the bold, savory flavors of this Mediterranean Pot Roast—a succulent, slow-cooked beef dish brimming with Mediterranean charm. Tender beef chuck roast is seared to golden perfection and then braised alongside vibrant ingredients like sun-dried tomatoes, kalamata olives, and hearty vegetables in a rich tomato-beef broth. Infused with fresh rosemary, thyme, and bay leaves, this comforting dish offers a beautifully aromatic twist on a classic pot roast. Perfect for family gatherings or a cozy dinner, this one-pot wonder is as easy to prepare as it is impressive. Serve it with the deeply flavorful cooking liquid and a sprinkle of fresh parsley for an unforgettable meal. Your search for the ultimate Mediterranean-inspired comfort food ends here!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef chuck roast
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1.5 tsp black pepper
• 1 large yellow onion, diced
• 5 units garlic cloves, minced
• 4 medium carrots, chopped into chunks
• 3 units celery stalks, chopped
• 15 oz canned diced tomatoes
• 2 cups beef broth
• 1 cup sun-dried tomatoes, chopped
• 0.75 cup kalamata olives, pitted
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 units bay leaves
• 0.25 cup fresh parsley, chopped (for garnish)

Directions

Step 1

Pat the beef chuck roast dry with paper towels. Season both sides with kosher salt and black pepper.

Step 2

In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast for 4-5 minutes per side until browned. Remove and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the chopped carrots and celery to the pot, stirring for 2-3 minutes to coat them in the onion-garlic mixture.

Step 5

Pour in the canned diced tomatoes and beef broth, stirring to combine. Add the sun-dried tomatoes, kalamata olives, rosemary sprigs, thyme sprigs, and bay leaves. Stir well.

Step 6

Return the seared roast to the pot, nestling it into the liquid and vegetables. Ensure the liquid comes at least halfway up the sides of the roast. If needed, add a bit more broth or water.

Step 7

Bring the pot to a gentle simmer over medium heat. Once simmering, cover the pot with a tight-fitting lid and transfer it to an oven preheated to 300°F (150°C).

Step 8

Cook the roast in the oven for 3.5 to 4 hours, or until the meat is fork-tender and easily pulls apart.

Step 9

Carefully remove the pot from the oven and discard the rosemary sprigs, thyme sprigs, and bay leaves.

Step 10

Slice or shred the roast and serve with the vegetables and sauce from the pot. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	3055.7 grams (3055.7g)

Amount per serving	% Daily Value*
Calories	4697

Total Fat 354.50g	454%
Saturated Fat 123.10g	615%
Polyunsaturated Fat 7.70g
Cholesterol 1029mg	343%
Sodium 8361mg	364%
Total Carbohydrate 125.50g	46%
Dietary Fiber 34.60g	124%
Total Sugars 65.70g
Protein 277.90g	556%

Vitamin D 0IU	0%
Calcium 866mg	67%
Iron 57mg	318%
Potassium 9876mg	210%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 23.1%

Carbs: 10.4%