Italian Puttanesca Pot Roast

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READY IN: 6hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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