This Kalamata Olive and Sundried Tomato Pot Roast is a great Italian twist to the classic family pot roast.
Pot roast is one of those classic family dinners. And why not? It’s easy to make, can be made in the slow cooker or in a Dutch oven. It’s also a very inexpensive cut of meat whether on sale or not. I have listed many versions of the pot roast, and now I have added another: Kalamata Olive and Sundried Tomato Pot Roast. It’s a great Italian twist on this classic dish.
My hubby will be credited to finding the recipe in his Scouting Magazine. He left the magazine open to the recipe and left it on the counter for me.
“Honey, this looks so good! We have to try it!”
How could I say no?
This is s a tastey and easy meal to make over the coals while camping with your cast iron Dutch oven. Of course, my hubby was willing to bring out the coals for this one, but I opted for the convenience of cooking in my kitchen using the oven. It still tasted great. With a few modifications, this dish is full of flavor using yummy Kalamata olives, sun-dried tomatoes, pearl onions and great Italian herbs.
I served it with crispy medallions of lightly fried polenta. It was my first time using polenta and the kids really liked them. You could also use a hearty bread or herbed bread to go with it.
Mad about your Dutch Oven? Here are my Dutch oven cooking tips:
Kalamata Olive and Sun-Dried Tomato Pot Roast
A great Italian twist to the classic family pot roast. Recipe adapted from Souting Magazine, March-April 2010
Ingredients:
- 3 1/2 lb beef chuck roast
- 1 tsp salt
- 1 tsp black pepper, ground
- 1 TBS extra virgin olive oil
- 3/4 cup beef broth, low-sodium
- 1/4 cup brown sugar, light
- 1 1/2 tsp oregano, dried
- 1 tsp basil, dried
- 1 tsp italian seasoning
- 1 garlic clove, minced
- 1/2 cup sun-dried tomatoes, packed in oil, cut in thin slices
- 1/2 cup kalamata olives, pitted & quartered
- 1 cup pearl onions, frozen
Directions:
- Preheat the oven to 275º F.
- Rinse and pat dry with paper towels:
- 3 1/2 lb beef chuck roast
- Season beef with:
- 1 tsp salt
- 1 tsp black pepper, ground
- Heat a large Dutch oven over medium-high heat and add:
- 1 TBS extra virgin olive oil
- When is hot, add roast and cook until browned, about 5 minutes.
- Turn meat over and brown other side, another 5 minutes.
- Pour over all over the surface of the browned roast:
- 3/4 cup beef broth , low-sodium
- Evenly sprinkle over the roast:
- 1/4 cup brown sugar, light
- 1 1/2 tsp oregano, dried
- 1 tsp basil, dried
- 1 tsp italian seasoning
- 1 garlic clove , minced
- 1/2 cup sun-dried tomatoes , packed in oil, cut in thin slices
- 1/2 cup kalamata olives , pitted & quartered
- Cover and cook in the oven for 3 hours, or until meat is fork tender.
- During last hour of cooking add:
- 1 cup pearl onions , frozen
- Season to taste and serve.
Notes:
Serving Suggestions: Serve with polenta (fried polenta pictured above), rice, buttered noodles or with some hearty bread.
Cooking Tips: You can also prepare this over a campfire.You will need a 12-inch cast iron Dutch oven with 13 hot coals on top and 7 coals on the bottom. Cook for 3-5 hours.
Prep Time:
Yield: Serves 8
Cook Time:
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