Greek Pot Roast with Tomatoes and Potatoes

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Greek Pot Roast with Tomatoes and Potatoes

A deeply flavored Greek pot roast with fall-apart beef, tomatoes and potatoes, slow-braised in warm spices. Cozy, one-pot and perfect for Sunday.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Course

Cuisine: Greek

Keyword: Greek Pot Roast

Servings:

Calories: 561kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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