Eastern mediterranean pot roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Boneless beef chuck roast |
| 2 | tablespoons | Oil |
| 1 | cup | Onion; chopped |
| 1 | tablespoon | Garlic; minced |
| 1 | cup | Dry red wine or beef broth |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Ground cinnamon |
| 2 | smalls | Bay leaves |
| Peel of 1 lemon | ||
| ½ | cup | Dried apricots |
| ½ | cup | Pitted prunes |
Directions
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides. Stir the onion and garlic occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly and bake for 2½ to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with ¼ cup water. Slice meat across the grain and serve with the sauce.
Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:48 -0400 From: Laura Hunter <LHunter722@...>