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Sunday, October 5, 2008

Mediterranean Pot Roast

I make one pot roast on Sunday to get us through Wednesday, unless I'm doing a chicken or other casserole. No time to cook weeknights, and the budget does not like eating out, much less my PALATE, which is shocked and appalled at what passes for food in our local area.

So here's my recipe for Mediterranean pot roast, which can be varied by anyone to fit their tastes. Picture is forthcoming (it's still in the pot, braising.)

1 large pot roast (boneless chuck, 3-5 lbs)
1 onion, coarse diced
1 celery, coarse diced
2 cloves garlic crushed
chopped parsley, tbs
chopped leftover raw mushrooms, half-one cup (optional)
olive oil
Goya red sofrito
half diced raw tomato
1 cup red wine (we're using a merlot)
1 bouillon cube (we use Goya)
1 cup water
1 bay leaf
pepper to taste, salt if needed
saute meat on all sides until browned, take out of Le Creuset or other heavy dutch oven, set aside

In dutch oven, brown the onion and celery. When nearly clear, add the garlic and stir 1/2 min or so (do not burn the garlic.) Add the sofrito and stir, then the red wine and stir up all the browned bits and boil off the alcohol. You'll have a thick pasty veg combo. Add the cube and water. Mix. Add the parsley, bay leaf and the meat, cover, cook on low for 2 hours OR until it is very tender.

You can add carrot, celery, potato last half hour of cooking or so. For those that like, green and black olives and cherry tomatoes can be added. 

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