Greek-Style Pot Roast Recipe
Sweet, spicy, and it has fettuccine. My YaYa used to make this all the time. So good.
Ingredients:
1 2 to 2 1/2 lb. boneless Beef Chuck Pot Roast
2 Tbsp. cooking Oil
1/2 cup Beef Broth
3 Cloves Garlic, minced
1/4 tsp. Ground Cinnamon
1/4 tsp. Cracked Black Pepper
8 Carrots, peeled and bias-cut into 2” pieces
2 large Onions, cut into wedges
1/4 cup Dried Currants
1 (14 1/2 oz.) can Diced Tomatoes
2 Tbsp. Tomato Paste
3 to 4 cups hot cooked Fettuccine
Directions:
Start by trimming the fat from the meat. In a 4 to 6 qt. Dutch oven heat oil. Brown the meat on all sides in the hot oil. Drain off fat.
Combine broth, garlic, cinnamon, and pepper. Carefully pour over meat. Bring to boiling; reduce heat. Simmer, covered, for 1 1/4 hours.
Add carrots, onions, and currants to the Dutch oven. Return it to boiling, then reduce the heat.
Simmer, covered, for 50-60 minutes or until the meat and vegetables are tender.
Transfer the meat and vegetables to a serving platter, saving the cooking liquid in a pan. Cover the meat and vegetables with foil to keep warm.
For the sauce, stir the undrained tomatoes and tomato paste into the mixture in the pan. Bring it all to boiling and then reduce the heat. Simmer, uncovered for about 5 minutes or until slightly thickened. Pour some sauce over the meat and vegetables, and serve the remaining sauce with fettuccine.
And Enjoy!
Prep Time: 15 minutes
Cook Time: 2 hours, 10 minutes
Yield: 6 to 8 servings
