Subj : Greekery - 32
To   : All
From : Dave Drum
Date : Wed May 01 2024 17:58:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mediterranean Pot Roast Dinner
 Categories: Beef, Vegetables, Herbs, Potatoes, Mushrooms
      Yield: 8 servings
 
      2 lb Potatoes; peeled, in 2"
           - pieces
      5 md Carrots; in 1" pieces
      2 tb A-P flour
      4 lb Boneless chuck roast
      1 tb Olive oil
      8 lg Fresh mushrooms; quartered
      2    Celery ribs; chopped
      1 md Onion; thin sliced
    1/4 c  Sliced Greek olives
    1/2 c  Minced fresh parsley;
           - divided
 14 1/2 oz Can fire-roasted diced
           - tomatoes; undrained
      1 tb Minced fresh oregano
           +=OR=+
      1 ts Dried oregano
      1 tb Lemon juice
      2 ts Minced fresh rosemary
           +=OR=+
    1/2 ts Dried rosemary, crushed
      2 cl Garlic; minced
    3/4 ts Salt
    1/4 ts Pepper
    1/4 ts Crushed red pepper flakes
 
  Place potatoes and carrots in a 6 qt. slow cooker.
  Sprinkle flour over all surfaces of roast. In a large
  skillet, heat oil over medium-high heat. Brown roast on
  all sides. Place over vegetables.
  
  Add mushrooms, celery, onion, olives and 1/4 cup parsley
  to slow cooker. In a small bowl, mix remaining
  ingredients; pour over top.
  
  Cook, covered, on low until meat and vegetables are
  tender, 8-10 hours. Remove beef. Stir remaining parsley
  into vegetables. Serve beef with vegetables.
  
  Holly Battiste, Barrington, New Jersey
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Foods labeled "high fiber" now labeled as "tastes like cardboard"
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