Colorful, creamy with a slight crunch - the perfect Autumn appetizer
Magic Mediterranean Pot Roast with Cider Vinegar
4 pounds beef pot roast,
2-4 tablespoons Magic Mediterranean Seasoning Blend
2-4 tablespoons olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onions
1 cup apple cider vinegar
1 28 ounce can of crushed tomatoes
4 cups beef stock
1 pound organic marble potatoes, or ½ pound small new potatoes, halved.
4-5 carrots,cut diagonally into 1 inch slices.
Special equipment – an enameled Dutch oven, such as Le Creuset, or a heavy bottom stock pot.
Allow the pot roast to come to room temperature, about one hour before you begin preparation. Rub the pot roast with Magic Mediterranean Blend and some salt and pepper.
Heat 2 tablespoons of olive oil in the Dutch oven over medium-high heat. Add the seasoned pot roast and brown on all sides, about 8 minutes. Remove the pot roast from the pot and set aside.
Add 1-2 tablespoons more oil and then the carrots, celery and onions, stirring frequently, on medium low heat until the vegetables are soft and beginning to brown. Adjust the heat so the vegetables do not scorch. When the vegetables are soft and golden, carefully pour in the vinegar to deglaze the pot, scrapping up any brown bits with a wooden spatula. Adjust the heat as needed and reduce until the vinegar has nearly evaporated.
Place the pot roast back in the pot and add the crushed tomatoes and the beef stock so that about one half of the beef is submerged. Bring the liquid to a boil and then lower the heat and simmer, covered, for about 3 hours. Once the beef is beginning to become fork tender, but not quite there, add the marble potatoes and the sliced carrots and cook for another 30 – 60 minutes, until the vegetables are soft but broken down. Adjust seasonings, adding Magic Mediterranean, and/or salt and pepper, if needed. Serve warm with a hearty salad.