Italian Puttanesca Pot Roast |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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I just made this using a 7-blade piece of beef, some random ingredients hanging out in my pantry and frige and really enjoyed the results-enough to record it here. Ingredients:
2 lbs beef (brisket, chuck roast...any of the usual slow cooking cuts of beef) |
2 tablespoons vegetable oil |
12 sun-dried tomatoes |
2 cups fresh mushrooms, chopped |
1 onion, coarsely chopped |
1/2 cup parsley, chopped |
2 tablespoons capers |
1 teaspoon salt |
1 teaspoon black pepper, freshly ground |
2 cups marinara sauce, prepared (i used puttanesca style) |
2 cups black olives, chopped |
1/2 cup feta cheese, crumbled |
Directions:
1. In a large covered casserole or crock pot, drizzle the oil.
2. Place 1/2 the chopped onions, mushrooms, sun-dried tomatoes, parsley, capers and a little marinara sauce in the casserole.
3. Place the meat on top and season well with salt and pepper.
4. Layer the remaining onion, mushrooms, sun dried tomatoes, parsley, capers and marinara sauce on top.
5. 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.
6. 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.
7. Sprinkle with the olives and feta cheese.
8. 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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