Pot Roast


Seasoning Paste:

Pot Roast Ingredients:


1 PM

  • Make a paste out of herbs, salt, garlic, spices. Beat in 2 TBsp olive oil. Rub on meat on all sides. Let stand at room temperature for one hour

2:30 PM

  • Chop the green pepper and onion.
  • Heat 2 TBsp olive oil in a large pot (approx med-high), add the meat and brown on all sides.
  • Add the green pepper and onion to the pot, stir, and cook about five minutes.
  • Then add canned tomatoes, wine, and lemon juice.
  • Cover tightly, reduce heat to low and cook 3-4 hours

5 PM

  • Chop carrots, celery into 2-inch lengths. Cut thick portions of carrot in half length-wise.
  • Cut potatoes in half and then halve in both directions again (approx 8 pieces per potato).
  • Add carrots, celery, and potatoes to pot. Return lid and resume cooking.

6 PM

  • Optional: If desired, thicken sauce with 1 tsp cornstarch (after removing meat)
  • Serve: meat on one platter, vegetables/potatoes in a serving bowl, and sauce in a gravy boat.

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