Mediterranean Slow Roasted Pot Roast

 What’s not to love about this Mediterranean Slow Roasted Pot Roast! Super simple. Fabulous flavor. Hide the leftovers for yourself!

Oven Pot Roast Recipe

An oven pot roast take time to cook. Here’s why. 

Since the chuck roast cut is from the cow’s shoulder, it’s a heavily exercised muscle. 

Yes, this gives great flavor. But, on the flip side, it makes the meat tough. 

You can cube this cut of meat for stews and soups, but, again, it takes some time for the smaller pieces to tenderize. 

How to Cook a Roast in the Oven

Cooking a roast in the oven is the best way in my humble opinion. 

It’s the old-fashioned way of cooking way before there were multi-cookers, crock pots, InstaPots and other gizmos and gadgets. 

This is also a great chance for you to invest in a Dutch oven! Here are some of my favorites. And, believe me, I use mine all the time!!

Yes, the Le Creuset is the deluxe “Mercedes” of the Dutch ovens, I think, and that’s what I have. You keep these pots for a lifetime and even hand them down to other generations, kind of like cast iron skillets. There are other options! So check out each and see what you think. 

Easy Oven Pot Roast

You can use this recipe in a slow cooker or multi-cooker. You might want to try the pressure cooker setting for meat. Check out this recipe! 

Tavern Style Taco Pot Roast

How to Slow Cook a Roast in the Oven

Some of my basic tips for how to slow cook a roast in the oven:

• Cover the meat tightly.
• Make sure it’s covered completely and there’s ample liquid for evening cooking. 
• Long, slow cooking with with liquid (braising) tenderizes the meat fibers. 
• Use a heavy deep Dutch oven pot with a lid. I also put doubled foil on the pot, then the lid on top.  
• Check occasionally to see if you might need to add liquid, water or beef stock/broth.
• Cut your larger roast into four to five smaller pieces. It cooks faster.
• Test your meat’s tenderness with a large fork. The roast pieces should easily shred. 

Juicy Pot Roast in Oven

Here are some more of my pot roast recipes. Yes, you can see, I love them!

Bourbon and Brown Sugar Pot Roast

Blue Plate Special Easy Pot Roast

All-American Pot Roast

Dutch Oven Pot Roast with Gravy

There are a couple of ingredients in this recipe that might not readily be available in your pantry. These ‘secret’ ingredients sure to elevate the flavors of this pot roast with the thick tomato gravy! 

If you want to spice the pot roast, then use spicy V8 juice. It’ll do the trick!  

Roast and Potatoes

Nothing’s more American and homestyle than roast and potatoes. 

And, you can surely add potatoes this this chuck roast if you’d like. Just make sure you have enough liquid. No need to put the potatoes in until there’s about 45 minutes remaining in the cooking process. 

I’d recommend a Yukon potato and cut them in about 2-3″ chunks. They’ll absorb the great flavors of the gravy. 

Oven Pot Roast with Vegetables

It’s easy to add vegetables to this pot roast. Of course, it depends upon the size of your Dutch oven. Mine is 5.5 quarts, and there’s actually not enough room to add fresh hand cut veggies. You could add frozen veggies, but again, make sure you have the space. And, frozen veggies won’t take long at all to cook. 

I’d think that you’d need at least a 7+ quart Dutch oven for larger hand-cut fresh vegetables.  

A perfect alternative is to roast the veggies on a sheet pan while the pot roast is cooling. Then serve it alongside the roast. 

Need a recipe for roasting the perfect veggies? 

oven roasted garlic and herb veggies

How Long to Cook Pot Roast

For me, a chuck or pot roast should be cooked until it’s about fork tender. That means you can basically you can use large forks and shred the meat. 

There’s just so much about this ‘pot roast’ that’s not a ‘pot roast’. What I mean by that is that while this is a cheap, relatively speaking, cut of meat. I mean it is a lowly chuck roast.

Pot Roast

The way it’s cooked, the herbs, the wine and the infusion of all the flavors over time makes it seem like a more expensive type of beef, or whatever’s better than that, cut of meat!

That’s what this Mediterannean Slow Roasted Pot Roast is all about. Taking something peasant and cheap and making it elegant. 

Chuck Roast Recipes

Once the meat has slow cooked the whole clove of garlic is so tender that it falls apart and each and every piece is a creamy delight of buttery goodness.

You’ve got to give this roast a spin. From the V8 juice to the rustic peasant farm veggies, it’s something that is not only exquisite to the eye but amazingly delicious on the tastebuds!

Mediterranean Slow Roasted Pot Roast

Yield: About 4-6 folks

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Ingredients

• Preheat oven to 325
• POT ROAST:
• 1/4 cup avocado oil
• 2 to 2 1/2 lb chuck roast
• 2 tsp. sea salt
• 2 Tbl.  Italian herb blend seasoning mixture
• 1/4 cup flour
• 1 cup red wine
• 1 cup water
• 2 cups V8 vegetable juice
• 1 whole garlic clove,  peel outer layers but leave garlic whole
• ROASTED VEGETABLES:
• Assorted Fresh Root Vegetables, potatoes, carrots, celery, turnips, parsnips, onions 
• 3 cups mushrooms
• 1/3 cup extra virgin olive oil
• 2 Tbl. lemon pepper
• 2 tsp. sea salt
• GARNISH:
• 1/4 cup chopped fresh Italian parsley + 1/4 cup thinly sliced green onions/tops mixed together

Instructions

1. In a heavy Dutch oven pot (5.5 quart+ with a lid) over medium high heat, put the oil and let it get hot.

2. Mix the salt and herb mixture together.  On a clean cutting board, spread this mixture in a circle about the diameter of the roast.  Take the roast, lay it on the mixture, press down, flip the roast and repeat working in most all the salt and herbs.   Press into the meat with your hands.  Take the flour and coat the roast all over.  Place into the hot oil in the pot and brown on both sides.

3. Reduce heat to medium and add the wine.  Let it sizzle and cook about 3 minutes.  Then add the water, V8 juice and whole garlic clove.  Cover tightly with doubled foil then put the lid on the pot.  Cook in a preheated 275 oven about 4 to 4 1/2 hours or until the meat pulls apart with a fork~~totally tender!  Remove and let the roast sit (covered).

4. ROASTED VEGETABLES  (Oven temperature at 425)

Place the veggies in a large skillet or on a parchment paper lined cookie sheet.  Coat with olive oil, lemon pepper and salt.  Roast in a preheated 425 oven for about 50 minutes or until the veggies are tender.  Do the toothpick test!

Remove, cover with foil and let them rest.

Ready to serve the feast!

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