Italian Puttanesca Pot Roast
Ready In: 6 hrs 20 mins
Serves: 4-6
Ingredients
- 2 lbs beef (brisket, chuck roast...any of the usual slow cooking cuts of beef)
- 2 tablespoons vegetable oil
- 12 sun-dried tomatoes
- 2 cups fresh mushrooms, chopped
- 1 onion, coarsely chopped
- 1⁄2 cup parsley, chopped
- 2 tablespoons capers
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 cups marinara sauce, prepared (I used puttanesca style)
- 2 cups black olives, chopped
- 1⁄2 cup feta cheese, crumbled
Directions
- In a large covered casserole or crock pot, drizzle the oil.
- Place 1/2 the chopped onions, mushrooms, sun-dried tomatoes, parsley, capers and a little marinara sauce in the casserole.
- Place the meat on top and season well with salt and pepper.
- Layer the remaining onion, mushrooms, sun dried tomatoes, parsley, capers and marinara sauce on top.
- Cover dish and place in a 260 degree oven for 5 to 6 hours depending on the thickness of your cut of meat. It should be falling apart when it is ready. It might be wise, if you are using a thick hunk of meat, to cut it into pieces before assembling and cooking the dish.
- Shred the meat, remove any bones and large pieces of fat and discard them, drain off the liquid fat (I do this into a bowl which I refrigerate so I can retrieve the non-fatty part that sinks to the bottom). Stir it around to distribute the ingredients.
- Sprinkle with the olives and feta cheese.
- Serve over pasta, rice or with a French baguette with a nice Romaine salad and a good glass of Cabernet Sauvignon.
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