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Mediterranean Pot Roast

Makes: 8 servings
Prep 20 mins Cook 3 hrs
Mediterranean Pot Roast
Ingredients
  • 1 3  pound  fresh beef brisket
  • 3  tablespoons  all-purpose flour
  • 1  teaspoon  dried oregano, crushed
  • 1  teaspoon  dried thyme, crushed
  • 2  tablespoons  olive oil
  • 1 28  ounce can  crushed tomatoes, undrained
  • 3/4  cup  beef broth
  • 1  large onion, chopped (about 1 cup)
  • 4  cloves garlic, minced
  • 1/2  teaspoon  sugar
  • 2  medium fennel bulbs, cut into wedges
  • 1/4  cup  pitted ripe and/or green olives
  • 1/2  teaspoon  finely shredded lemon peel
  •  Hot cooked noodles or rice
  •  Pitted ripe and/or green olives (optional)
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.

2. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 626,
  • Fat, total (g) 37,
  • chol. (mg) 137,
  • sat. fat (g) 13,
  • carb. (g) 33,
  • Monosaturated fat (g) 17,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 9,
  • sugar (g) 5,
  • pro. (g) 36,
  • vit. A (IU) 97,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 695,
  • Potassium (mg) 635,
  • calcium (mg) 71,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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