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Mediterranean Pot Roast

Seasoned beef brisket is cooked with vegetables in a tomato sauce for this hearty dinner.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 3 hrs

Mediterranean Pot Roast

Directions

  1. Trim fat from meat. In a small bowl combine flour, oregano, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub onto both sides of meat. In a 4- to 6-quart Dutch oven brown meat in hot oil. Combine crushed tomatoes, broth, onion, garlic, and sugar. Pour over meat. Bring to boiling; reduce heat. Cover and simmer for 2 hours.
  1. Add fennel wedges and the 1/4 cup olives. Simmer, covered, for 1 hour more or until meat is tender. Transfer meat to a platter. Stir lemon peel into sauce. Serve sauce and vegetables with meat and noodles or rice. Garnish with additional ripe and/or green olives, if desired. Makes 8 servings.

Nutrition Facts (Mediterranean Pot Roast)

  • Per serving:
  • 626 kcal cal.,
  • 37 g fat
  • (13 g sat. fat,
  • 2 g polyunsaturated fat,
  • 17 g monounsatured fat),
  • 137 mg chol.,
  • 695 mg sodium,
  • 33 g carb.,
  • 9 g fiber,
  • 5 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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