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Mediterranean Pot Roast

Looking for an interesting recipe for company? We just prepared this Mediterranean Pot Roast that was outstanding, a recipe from Betty Crocker. We paired it with Italian style green beans, potatoes, gravy, salad and some biscuits. The best part of this dish is that the pot roast is done in the slow cooker for 5-6 hours so the meat is extremely tender. Also a good portion of your prep is done long before your guests arrive, so you can concentrate on your side dishes and enjoy your company. We used the below recipe but added our twist with a bit of red wine added to the broth. We also saved the drippings from searing the meat and mixed them with some broth, store bought gravy mix (McCormick to be exact), again adding a little red wine to the gravy as well. Lastly we added some sundried tomatoes to the gravy to simmer for a while and removed them just before serving. Give it a try, it was real hit. The dish pairs well with a bold full bodied red, or white wine to compliment the beef and tomatoes.

1 boneless beef roast (preferably a rump roast)
1 tablespoon of Italian Seasoning
1 clove of garlic finely chopped
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup sliced pitted Kalamata olive
1/2 cup beef broth
1/2 cup of frozen pearl onions
1/2 cup red wine

Spray skillet with cooking spray, heat over medium high heat. Lightly salt and pepper beef, cook in skillet about 5 minutes, turning once, or until brown on all sides. Sprinkle with Italian seasoning and chopped garlic, remove from skillet. Place beef, seasoned side up, in a 4 to 5 quart slow cooker, spreading tomatoes and olives over roast. Add broth, onions and this is where we added the red wine we had opened for extra flavor. Cook 5-6 hours on low heat until tender.
For the gravy (which is not part of the recipe) we used the skillet drippings from the beef adding red wine to deglaze the pan. Next we added 2 packages of McCormicks brown gravy made following package directions.


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