Mediterranean Pot Roast
This Mediterranean Pot Roast is perfectly slow-cooked until tender and crisped to perfection! It’s made with chuck roast and herbs for an easy protein.
Quick Overview
- Servings: 8
- Calories: 464
- Protein per serving: 45g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Comforting and flavorful
Table of contents
Why you’ll love this Mediterranean Pot Roast
Chuck roast is one of my favorite proteins to work with! Whether it’s my French Onion Pot Roast or Oven-Braised Chuck Roast, it’s such a great protein to work with if you want comfort food with minimal effort.
I’m always looking for new ways to enjoy chuck roast, and this Mediterranean Pot Roast pairs classic Mediterranean herbs with it for an easy meal you’ll keep coming back to! Here’s why you’ll love it…
- A fun twist on pot roast. Pot roast is typically made with basic poultry herbs, but this recipe uses fresh parsley and oregano for a rich Mediterranean flavor that feels a bit different and fresh!!
- Comfort food for minimal effort. This recipe needs minimal prep time before it’s braised low and slow in the oven.
- Perfect for leftovers. The gift that keeps on giving! This recipe makes tons of protein for you to have leftovers for days that you can serve with sides of your choice.
Ingredients for Mediterranean Pot Roast
See the recipe card below for full information on ingredients and quantities.
- Chuck Roast. I think chuck roast is always the best cut to use in pot roast! I usually use a boneless roast because I find that easier, but either will work! Remember to adjust the cook time by the weight of your roast.
- Yellow Onions. This is a sweeter onion that will lend more of a rich flavor profile than white onion.
- Beef Broth. You can use store-bought beef broth or follow my recipes for how to make homemade bone broth!
- Oregano, Parsley, Garlic, and Shallot. So much flavor!
How to Make Mediterranean Pot Roast
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Sear the chuck roast on all sides to lightly brown. Set aside.
Step Two. Add the vinegar and scrape the bottom of the pan to pull up and burnt on bits of chuck roast. Reduce the heat to medium-low and add the sliced onion and shallot.
Step Three. Add the chuck roast back to the pot along with the broth, whole garlic cloves, and herb bundle. Allow to cook in the oven for 3.5 – 4 hours, or until the meat easily shreds.
Step Four. Serve topped with fresh chopped parsley and sides of your choice like rice, and vegetables!
Other Pot Roast Recipes to Try…
If you tried this Mediterranean Pot Roast or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Mediterranean Pot Roast
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Ingredients
- 4 lbs chuck roast
- Salt & pepper
- 2 tbsp arrowroot starch
- 1 tbsp dried parsley
- 2 tsp dried oregano
- 2 tbsp avocado oil
- 1 yellow onion, halved and sliced thin
- 1 shallot, halved and sliced thin
- 1 tbsp red wine vinegar
- 4 springs each fresh parsley and fresh oregano, bundled together with cooking twine
- 3 cloves garlic, whole
- 2 cups beef broth
Instructions
- Set the roast on the counter for 30 minutes before preparing.Trim some of the excess fat from the roast and Preheat the oven to 325 F.
- Combine salt and pepper, 2 tbsp arrowoot starch, and the dried herbs in a bowl. Mix well and add the chuck roast, seasoning on all sides.
- Using a large dutch oven, heat the avocado oil over medium heat. Once the oil is shimmering, add the chuck roast. Sear on all sides to lightly brown. Set aside.
- Add the vinegar and scrape the bottom of the pan to pull up and burnt on bits of chuck roast.
- Reduce the heat to medium-low and add the sliced onion and shallot. Lightly season with salt and pepper, sauteeing for 3-4 minutes.
- Add the chuck roast back to the pot along with the broth, whole garlic cloves, and herb bundle. Place the lid on the pot and transfer to the oven.
- Allow to cook in the oven for 3.5 – 4 hours, or until the meat easily shreds. Start to check the meat at around 2.5-3 hours! Remove from the oven once cooked. Remove the herb bundle and use a fork to smash the garlic.
- Whisk 2 tbsp of arrowroot starch with about 3 tbsp of water (or beef broth) and add it to the pot roast, stirring it into the liquid to thicken. Allow to rest for 10-15 minutes before shredded.
- If desired, turn the heat up to 400 F on the oven and return the meat to the oven. Allow to crisp for 5 minutes.
- Serve topped with fresh chopped parsley and sides of your choice like rice, and vegetables!
