Mediterranean Diet Classic Pot Roast

Discover the rich flavors of the Mediterranean with this Mediterranean Diet Classic Pot Roast, a wholesome twist on a timeless comfort food. Featuring tender, slow-cooked lean beef chuck roast infused with the essence of olive oil, red wine, and aromatic herbs like thyme and rosemary, this dish embodies the heart-healthy principles of the Mediterranean diet. Bright notes of garlic, onion, and vibrant vegetables meld beautifully with the savory depth of black olives, creating a balanced and nutrient-packed meal. Perfect for family dinners or meal prepping, this cozy pot roast is simple to prepare and rewards patience with melt-in-your-mouth tenderness and rich, savory complexity. Garnished with fresh parsley, it’s best served with a crusty whole-grain bread or over a bed of fluffy quinoa to soak up the flavorful broth. Indulge in this nourishing, flavorful dish that will transport your taste buds straight to the Mediterranean coast!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds Lean beef chuck roast
• 3 tablespoons Extra virgin olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 large Onion, sliced
• 4 Garlic cloves, minced
• 3 medium Carrots, peeled and chopped
• 2 Celery stalks, chopped
• 1 cup Red wine
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 2 Bay leaves
• 1 tablespoon Fresh thyme
• 1 tablespoon Fresh rosemary
• 1 cup Black olives, pitted
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the beef chuck roast with salt and black pepper on all sides.

Step 3

In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.

Step 4

In the same pot, add the sliced onion, minced garlic, chopped carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Step 5

Stir in the red wine to deglaze the pot, scrapping up any browned bits from the bottom.

Step 6

Add the beef broth, tomato paste, bay leaves, thyme, and rosemary. Stir to combine.

Step 7

Return the beef to the pot, ensuring it's submerged in the liquid. Bring the mixture to a simmer.

Step 8

Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 3 hours, or until the beef is tender and can be easily shredded with a fork.

Step 9

In the last 30 minutes of cooking, add the black olives to the pot.

Step 10

Once cooked, remove from the oven and discard the bay leaves. Adjust seasoning with more salt and pepper if needed.

Step 11

Serve the pot roast warm, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2980.6g)

Amount per serving	% Daily Value*
Calories	4625.6

Total Fat 328.7g	0%
Saturated Fat 110.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1020.6mg	0%
Sodium 9444.8mg	0%
Total Carbohydrate 74.9g	0%
Dietary Fiber 21.8g	0%
Total Sugars 24.8g
Protein 316.0g	0%

Vitamin D 0IU	0%
Calcium 596.2mg	0%
Iron 46.1mg	0%
Potassium 7004.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 28.0%

Carbs: 6.6%