Directions:
- Preheat oven to 325 degrees.
- Stir together the wine, vinegar and sugar; set aside.
- Heat the olive oil in a heavy Dutch oven over medium heat.
- While the pan is heating, dry the meat with paper towels.
- Sprinkle with about 1/2 teaspoon each salt and pepper.
- Place in the pot and brown well, about 8 minutes per side.
- Remove from the pan.
- Turn the heat to medium-low.
- Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
- Add the garlic; sauté 1 minute.
- Stir in the wine mixture.
- Bring to a boil and continue cooking at a low boil 3 minutes.
- Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
- Bring to a boil, reduce the heat and simmer 5 minutes.
- Put the pot roast back into the pan.
- Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
- Cook 1 hour.
- Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
- While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
- Refrigerate until ready to use.
- Remove the roast from the oven.
- Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
- Degrease the cooking juices.
- Purée about 1 1/2 cups and pour back into the remaining juices.
- Add more salt and pepper if needed.
- Cut the meat across the grain in thin slices.
- Put into the sauce.
- Keep warm on low heat.
- Cook the pasta according to package directions.
- Drain well.
- Pour into a large serving bowl.
- Toss with the olive mixture and some of the sauce.
- Spoon onto serving plates along with the meat.
- Serve extra sauce to the side.
- Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.69 Kcal (2770 kJ) | ||
| Calories from fat | 384.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.7g | 66% | |
|---|---|---|---|
| Cholesterol | 124.44mg | 41% | |
| Sodium | 630.28mg | 26% | |
| Potassium | 803.13mg | 17% | |
| Total Carbs | 30.21g | 10% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 31.7g | 63% | |
| Vitamin C | 29mg | 48% | |
| Iron | 4.7mg | 26% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 172.94 Kcal (724 kJ) | ||
| Calories from fat | 100.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.16g | 66% | |
|---|---|---|---|
| Cholesterol | 32.52mg | 41% | |
| Sodium | 164.73mg | 26% | |
| Potassium | 209.91mg | 17% | |
| Total Carbs | 7.89g | 10% | |
| Sugars | 2.2g | 34% | |
| Dietary Fiber | 0.93g | 14% | |
| Protein | 8.28g | 63% | |
| Vitamin C | 7.6mg | 48% | |
| Iron | 1.2mg | 26% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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