Greek Pot Roast with Tomatoes and Potatoes
, Published Sep 03, 2026
This post may contain affiliate links. Please read our disclosure policy.
Greek Pot Roast (mosharaki kokkinisto) with fall-apart tender beef, tomatoes and potatoes, slow-braised in warm spices. Cozy, one-pot comfort the Greek way!
This Greek pot roast is the kind of recipe that does most of its work while you do something else. A well-seared chuck roast goes into the pot with onions, garlic and carrots, then simmers low and slow with crushed tomatoes, potatoes, a splash of red wine and a small but mighty mix of warm spices – cinnamon, allspice and cloves – until the beef is so tender it barely needs a knife.
It’s a proper one-pot dinner: meat, vegetables and a rich, tomatoey sauce all cooked together, ready to spoon over crusty bread with nothing else to do but pour the wine. One bite and I am a kid again – this was my favorite Sunday dinner growing up in Greece.
Why You’ll Love It
If you long to try something a little bit different – and a whole lot of tasty – you can’t go wrong with this recipe. Everything cooks in one pot, so there’s real flavor built into every layer – the browned bits left in the pan after searing (the fond) become the base of the sauce, and the spices bloom slowly into the braise rather than sitting on top of it.
The beef becomes fall-apart tender without any fuss, the potatoes cook right in the sauce so they soak up all that flavor, and the leftovers are, if anything, even better the next day. It’s a forgiving recipe too – mostly hands-off oven time, and easy to scale up for a crowd.
Pot Roast, But Make It Greek!
Greek Sunday tables have a long tradition of slow-braised meat dishes, usually grouped under kokkinisto or lemonato. Kokkinisto simply means “cooked in a tomato sauce” – this which is why you’ll find several kokkinisto dishes in Greek kitchens, mine included: my beef stew kokkinisto and chicken kokkinisto.
This one is Moshari Kokkinisto (Μοσχάρι or μοσχαράκι κοκκινιστό) built as a whole pot roast instead – the beef stays in large pieces and the potatoes cook directly in the pot while the sauce becomes thick and richly flavored as it cooks down.
What you’ll need
- Chuck roast: the right cut for this. It has enough fat and connective tissue to turn silky and tender over a long, slow braise; leaner cuts will dry out.
- Olive oil: for searing the beef and building the first layer of flavor.
- Red wine or rosé: deglazes the pot and adds acidity and depth to the sauce; a dry, drinkable bottle is all you need.
- Onions and garlic: the aromatic base of the sauce.
- Carrots: grated so they melt into the sauce, adding sweetness and thickening the sauce.
- Pul biber: Turkish crushed red pepper, milder and fruitier than red pepper flakes. It adds warmth rather than heat.
- Tomato paste and crushed tomatoes: the backbone of the sauce; the paste is cooked briefly first to deepen its flavor before the crushed tomatoes go in. You can use grated fresh tomatoes if they are in season.
- Red wine vinegar: a hit of acidity that keeps the rich, spiced sauce from tasting flat.
- Potatoes: cut into large chunks so they hold their shape through the long braise while still soaking up the sauce.
- Sugar: just enough to round out the acidity of the tomatoes; you won’t taste it as “sweet.”
- Beef stock: loosens the sauce to the right braising consistency.
- Cinnamon, allspice, cloves and bay leaves give this pot roast its distinct Greek character.
- Celery and parsley stalks: added whole for aromatic flavor during the braise, then discarded before serving.
- Parsley, chopped: for a fresh, herby garnish at the end.
How to make Greek Pot Roast (Mosharaki Kokkinisto)
- Prep the beef. Preheat the oven to 325°F (160°C). Cut the beef into large chunks, pat dry with paper towels and season with the salt flakes. Let it come to room temperature for 30 minutes – this helps it sear evenly.
- Sear. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, until it’s deeply colored on all sides – this takes 10–15 minutes, so don’t rush it. Remove the beef and set aside; lower the heat.
- Deglaze. Add a splash of wine to the hot pot and scrape up the browned bits from the bottom with a wooden spoon – this fond is the flavor base for the whole dish.
- Build the base. Add the onions, season with salt, pepper and pul biber, and sauté for 5 minutes. Stir in the garlic, grated carrots and tomato paste, and cook for another couple of minutes until fragrant, then add the red wine vinegar.
- Add the tomatoes and potatoes. Stir in the potatoes, crushed tomatoes and sugar. Pour in the remaining wine and let it simmer for a few minutes to reduce slightly.
- Return the beef and braise. Nestle the beef back into the pot along with the beef stock, bay leaves, cinnamon stick, allspice berries, celery rib and parsley stalks. Bring to a simmer, cover tightly and transfer to the oven for 90 minutes.
- Check for doneness. The meat should be very tender and pull apart easily. If it needs more time, give it another 15–20 minutes.
- Finish. Discard the celery, parsley stalks, bay leaves, allspice berries and cinnamon stick. Taste the sauce and adjust the salt and pepper.
- Serve. Garnish with chopped parsley and serve with crusty bread – and a glass of the red wine you cooked with.
Substitutions and variations
- No red wine? Use extra beef stock plus an additional tablespoon of red wine vinegar for acidity.
- No pul biber? Swap in a pinch of crushed red pepper flakes or a small pinch of sweet paprika for warmth without much heat.
- Different cut: Beef short ribs or brisket both work well in place of chuck roast.
- Lamb version: Swap the beef for boneless lamb shoulder.
- Feta finish: Crumble feta over each bowl just before serving for a salty, creamy contrast.
Serving Suggestions
Serve this pot roast straight from the pot with crusty bread for mopping up the sauce. If you skip the potatoes you can serve it with orzo, rice pilaf or creamy mashed potatoes. This is a truly hearty, stick-to-your ribs kind of meal!
Leftovers and Storage
This pot roast keeps beautifully – like most braises, the flavor actually improves overnight. Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop over low heat, or in the microwave in short bursts, adding a splash of stock or water if the sauce has thickened too much.
Frequently Asked Questions
Yes – searing builds the fond (the browned bits on the bottom of the pot) that becomes the flavor base for the entire sauce. Skipping it will give you a much flatter-tasting dish.
Yes – in fact it’s a great make-ahead dish with the flavors deepening after reheating. Cook it up to 2 days in advance, store in the fridge, and reheat gently before serving.
Yes, as written this recipe is naturally gluten-free – just double-check your stock and tomato paste labels if you need to be strict about it.
You don’t have to – Greek cooks add sugar to balance the acidity of canned tomatoes and red wine vinegar – you won’t taste it as sweetness, just a rounder sauce. Leave it out if preferred.
If you make this Greek pot roast recipe, I’d love to hear how it turned out — leave a comment and a star rating below, it really helps other readers (and me!). And if you snap a photo, tag me on @Instagram or TikTok or pin it for later for next cozy Sunday dinner inspo.
Greek Pot Roast with Tomatoes and Potatoes
Ingredients
- 3 lb (1.35kg) chuck roast
- 1 tsp salt flakes
- 3 tbsp olive oil
- ½ cup (125ml) red wine or rosé
- 2 onions , roughly chopped
- 4 cloves garlic , minced
- 2 carrots , peeled and grated
- 1 tsp salt
- 1 tsp pul biber
- ⅕ tsp ground cloves
- 4 tbsp tomato paste
- 3 tbsp red wine vinegar
- 6 medium potatoes , peeled and quartered
- 15 oz (400g) crushed tomatoes
- 1 tbsp sugar , or to taste
- 1 cup (250ml) beef stock , or broth
- ½ stick cinnamon , or ½ tsp ground cinnamon
- 4 berries allspice , or ¼ tsp ground allspice
- 3 bay leaves
- 1 rib celery
- 2 stalks parsley
- salt and pepper , to taste
- 3 tbsp chopped parsley , to garnish
Instructions
- Preheat the oven to 325°F (160°). Cut the beef into really big, chunky cubes, pat dry using paper towels and season with the salt flakes. Let the meat come to room temperature for 30 minutes.3 lb (1.35kg) chuck roast, 1 tsp salt flakes
- Heat the olive oil in a large Dutch Oven. Sear the beef over medium-high heat, in batches if needed, until nicely colored all sides. This can take 10-15 minutes so don’t rush it.3 tbsp olive oil
- Use tongs to remove the beef from the pot and set aside. Adjust the temperature to low.
- Add a splash of the wine to deglaze the pan and use a wooden spoon to scrape any browned bits (called the fond) loose – they are the flavor base for our roast.1/2 cup (125ml) red wine
- Add the onions and season with salt, pepper, pul biber and ground cloves. Sauté for 5 minutes then stir in the minced garlic, grated carrots tomato paste. Continue to cook, stirring, adding the red wine vinegar.2 onions, 4 cloves garlic, 2 carrots, 1 tsp salt, 1 tsp pul biber, ⅕ tsp ground cloves, 4 tbsp tomato paste, 3 tbsp red wine vinegar
- Stir in the potatoes, crushed tomatoes and sugar. Add the remaining wine and simmer until it reduces slightly.6 medium potatoes, 15 oz (400g) crushed tomatoes, 1 tbsp sugar
- Return the meat to the pot, add the beef stock, bay leaves, cinnamon stick, allspice berries, celery tin and parsley stocks.1 cup (250ml) beef stock, ½ stick cinnamon, 4 berries allspice, 3 bay leaves, 1 rib celery , 2 stalks parsley
- Bring to a simmer, cover with a tight-fitting lid and transfer to the oven for 90 minutes.
- Check the meat – it should be very, very tender. If you feel it needs a little extra time, add another 15-20 minutes.
- Discard the celery, bay leaves, allspice berries and cinnamon. Taste and add salt and pepper if needed.salt and pepper
- Garnish with the chopped parsley and serve with some crusty bread and a glass of red wine.3 tbsp chopped parsley
Notes
- Slow cooker: Sear the beef and sauté the aromatics on the stovetop or the slow cooker if it has a searing function (don’t skip this step — it’s where most of the flavor comes from), then transfer everything to a slow cooker and cook on low for 7–8 hours, or high for 5–6 hours, until the beef is fork-tender. You will end up with more sauce than the oven version, but that’s never a bad thing!
- Pressure cooker/Instant Pot: After searing and sautéing as directed, pressure cook on high for 60–65 minutes with a natural release, then stir in the potatoes and simmer on sauté mode for 15–20 minutes until they’re tender (adding potatoes at the start can turn them mushy under pressure).
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
