Weekly Ad Recipe – Mediterranean Pot Roast

Weekly Ad Recipe Mediterranean Pot Roast www.cobornsblog.com

This recipe is outstanding and the Mediterranean flavor puts this roast over the top. I love the sun-dried tomato and olive flavors in this roast. Since I love olives I also added a few Kalamata olives to this recipe. Enjoy… I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Mediterranean Pot Roast
Serves: 8
 
Ingredients
  • 3 Lb. Boneless Rump Roast
  • 1 tsp. Salt
  • 1 Tbsp. Italian Seasoning
  • 1 Large Garlic Clove, finely chopped
  • ⅓ Cup Sun-Dried Tomatoes In Oil, drained and chopped
  • ½ Cup Sliced Pitted Ripe Olives
  • ½ Cup Beef Broth
  • ½ Cup Frozen Pearl Onions
Instructions
  1. Spray 12-inch skillet with cooking spray; heat over medium-high heat.
  2. Cook beef in skillet about 5 minutes, turning once, until brown.
  3. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
  4. Place beef, seasoned side up, in 4 or 5 quart slow cooker.
  5. Spread tomatoes and olives over roast.
  6. Add broth and onions.
  7. Cover and cook on low heat setting for 7-8 hours until beef reaches an internal temperature of 145 degrees.
  8. Remove beef from slow cooker; cover and let stand 15 minutes.
  9. Slice beef; serve with beef juice and onions from slow cooker.
Notes
Suggested Wine Pairing: 14 Hands Cabernet

 

Weekly Ad Recipe – Slow Cooker Garlic and Mushroom Beef Roast

Coborn's Weekly Ad Recipe - Slow Cooker Garlic and Mushroom Beef Roast www.cobornsblog.com

Slow Cooker Garlic and Mushroom Beef Roast
Serves: 6
 
Ingredients
  • 3-4 Lb. Beef Rump Roast, boneless
  • 1 tsp. Salt
  • 2 Cloves Garlic, finely chopped
  • 8 Oz. Small Whole Mushrooms, fresh
  • ½ Cup Sun-dried Tomatoes in Oil, drained and chopped
  • ½ Cup Italian Dressing
Instructions
  1. Spray electric skillet with cooking spray.
  2. Sprinkle beef with salt and garlic.
  3. Place beef in skillet; cook over medium-high heat for 5 to 6 minutes, turning occasionally, until brown on all sides.
  4. Spray slow cooker with cooking spray.
  5. Place mushrooms in cooker.
  6. Place beef on mushrooms and spread tomatoes over beef.
  7. Pour dressing over mixture in cooker.
  8. Cover; cook on low heat setting for 8 to 10 hours.
  9. Remove beef from cooker; place on cutting board and slice beef.
  10. Serve mushrooms and juices with beef.
Notes
Suggested Wine Pairing Trapiche Oak Cask Malbec

Want to impress your guests? Just place the sliced meat on a plater with the mushrooms surrounding the roast. Add any left-over sun-dried tomatoes on top of the roast for added color. This recipe is also awesome if you slice the meat thinly and use the beef for hot sandwiches. My favorite way to serve this roast is to make some roasted baby red potatoes and a Caesar salad on the side. Enjoy…I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser