This recipe for Mediterranean Beef Roast is cross-posted from Spring Forest Farm.
I love a good beef roast, but I often get tired of the same old potatoes and carrots concoction. Sometimes, change is good. But how does one change up a beef roast? To mix things up for this recipe, I decided to reach for a different set of flavors that I love. I also made it easy by using several products that can be purchased in jars. This Mediterranean Beef Roast is prepared with garlic, onions, roasted red peppers, sun dried tomatoes, and marinated artichokes. It’s a pretty simple mixture, but it packs big flavor. This Mediterranean Beef Roast has become a tried and true favorite in our house.
IS BEEF PART OF A MEDITERRANEAN DIET?
A true Mediterranean diet is primarily plant based, with a focus on healthy fats and small amounts of lean protein like fish, poultry, and eggs. Red meat is consumed less often as compared to the diet of most Americans. That said, there is a place for red meat, even in a Mediterranean style diet. For this recipe, rather than follow a specific diet with rules, I am more so seeking to emulate the flavors found in Mediterranean style cooking.
GRAB AND GO INGREDIENTS
For this recipe, I use a full sixteen ounce jar of roasted red peppers. I like this option because it’s packaged without food coloring and it uses fairly simple ingredients. The red peppers are packed in water. (I thought about developing a recipe with pepperoncini, but I couldn’t find a jar without yellow5 as an additive. I absolutely avoid petroleum based food coloring when it comes to my family’s food.) For the sun dried tomatoes, I use about four ounces of this product. The tomatoes add a tartness to the recipe without being too sweet. Finally, in this recipe, I also opt for a jar of marinated artichokes (this one). Again, I only use about half the jar, so maybe about six ounces.
Both the sun dried tomatoes and the artichokes are packed in oil. I don’t particularly want to add oil to this recipe….especially when I don’t know the source. Beef roasts generally pack enough fat of their own, anyway. To prepare these ingredients, I use a fork to scoop the tomatoes and artichokes into a colander. I give them a very light rinse with water before adding them to the roast. I want to knock off a bit of the oil, but not rinse off all of the spices they may have been packed with in the jar.
COOK IT LOW AND SLOW
Most cuts of beef cook best when they are cooked low and slow. This is inconvenient if one is looking for a quick weeknight meal. This recipe is probably best for a Saturday at home or a Sunday after church. As stated below, this roast will cook at 300 degrees Fahrenheit for nearly four hours. The leftovers can definitely be used to serve weeknight meals! While you’re at home on the weekend, enjoy the aroma of this roast as it tenderizes slowly. It will fill your home with rich, warm scents. It’s such a comfort!
WHAT KIND OF ROAST CAN I USE?
Honestly, you can use any cut of beef roast. As pictured, I used a round roast. This cut of beef is much leaner than a chuck roast, but still cooks up nice and tender. You can choose a chuck roast, pike’s peak, round roast, or even sirloin tip. Any will work just fine. It’s really more an issue of budget, preference, and availability.
As an alternative to shredded beef, I’ve made this with a tri-tip roast that I cut into small pieces before cooking. I followed the rest of the recipe as written. When done, instead of using the beef for sandwiches, I mixed everything with a box of cooked gluten free pasta. That was a great dish as well.
As always, enjoy this recipe and make it your own!
Easy Mediterranean Beef Roast is Your New Crowd Pleaser
Ingredients
- Braiser, Dutch oven, or other oven safe pot with lid
- 1 large onion, rough chopped
- 4 garlic cloves, smashed
- 2.5 lb round roast
- 2.5 tsp sea salt
- 1/2 tsp white pepper
- Black pepper to taste
- 2 tbsp olive oil
- 2 c beef stock
- 16 oz jar roasted red peppers (packed in water)
- 4 oz sun dried tomatoes (removed from oil)
- 6 oz marinated artichokes (removed from oil)
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Chop the onion and prepare the garlic. Using a fork, remove the sun-dried tomatoes and marinated artichokes from the jars. Place them into a colander. Lightly rinse these in water, just enough to remove a bit of the oil without removing all of the seasonings. Set these aside for later.
- Remove the roast from packaging. Pat dry with a paper towel. Spread the salt and pepper around all sides and edges of the roast. You may use your fingers to pat the spices into place.
- Heat a Dutch oven or other oven safe pot over medium heat. When the pot is hot, add the olive oil. When the oil is hot, use tongs to place the roast into the pot. Sear the roast on all sides to develop a crust. This will only take 2-3 minutes per side. (You are not cooking the meat all the way through.)
- After searing the roast, add a bit of the beef stock to deglaze the pot. If you add the stock slowly while stirring, it will bubble up and lift brown bits from the bottom of the pan. Once everything has been stirred into the stock, add the remaining stock and all of the remaining ingredients. (When adding the roasted red peppers, add the liquid as well.) Turn off the burner.
- Place a lid on the pot. Slide the pot into the oven. Cook at 300 degrees Fahrenheit for 3.5-4 hours, checking the roast after the two hour mark. Upon checking the roast, be sure there is enough liquid in the pot to keep the other ingredients from burning. If the pot is running low on liquid, add a bit more stock. The meat should be fall-apart, fork-tender when done.
- For serving, you may slice the roast and serve with the other ingredients layered atop each slice, or you may shred the roast and mix everything together. I prefer the second option and even choose to serve this beef mixture in the form of a chopped beef sandwich. Enjoy!
