Greek Inspired Pot Roast in a Crock Pot

26 Oct

This dish is inspired by Youvetsi, a Greek stew often made with lamb or beef. It is traditionally served over orzo pasta.

Time: 15 min prep, 6 hour cook               Serves: 4

Ingredients


  • 1 2 pound + beef roast (I used eye of round, and allowed about 1/2 pound per serving)
  • sea salt & black pepper, freshly ground – to taste
  • olive oil
  • 3 garlic cloves, chopped
  • 2 cups beef stock
  • 1/2 cup dry red wine
  • 6 oz. tomato sauce
  • 2 tbsp oregano, roughly chopped + more for garnish
  • 4 oz. feta cheese – for garnish

How to make it


  • Pour just enough olive oil into a large skillet (stainless steel or cast iron) to cover bottom. Heat over medium-high heat. Meanwhile, season roast liberally with salt & pepper on all sides.
  • Sear roast in hot pan on all sides. Remove and transfer to crock pot. Lower temperature to medium and add garlic. Saute for 1-2 minutes until softened – careful not to burn!
  • Carefully add 1/2 cup of beef broth and scrape up browned bits from bottom of skillet. Add remaining broth, tomato sauce, wine and oregano. Cook for about 5 minutes. Taste sauce & season with salt & pepper as needed.
  • Pour sauce over roast in crock pot. Cook on low for 6 hours.
  • To serve, shred if desired or slice into pieces. Top with crumbled feta and oregano.

 

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