Italian Puttanesca Pot Roast Recipe

Name: Italian Puttanesca Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef (brisket, chuck roast...any of the usual slow cooking cuts of beef); 2 tablespoons vegetable oil; 12 sun-dried tomatoes; 2 cups fresh mushrooms, chopped; 1 onion, coarsely chopped; 1/2 cup parsley, chopped; 2 tablespoons capers; 1 teaspoon salt; 1 teaspoon black pepper, freshly ground; 2 cups marinara sauce, prepared (I used puttanesca style); 2 cups black olives, chopped; 1/2 cup feta cheese, crumbled

Servings: persons

2 lbs beef (brisket, chuck roast...any of the usual slow cooking cuts of beef)
2 tablespoons vegetable oil
12 sun-dried tomatoes
2 cups fresh mushrooms, chopped
1 onion, coarsely chopped
1/2 cup parsley, chopped
2 tablespoons capers
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 cups marinara sauce, prepared (I used puttanesca style)
2 cups black olives, chopped
1/2 cup feta cheese, crumbled

1
In a large covered casserole or crock pot, drizzle the oil.
2
Place 1/2 the chopped onions, mushrooms, sun-dried tomatoes, parsley, capers and a little marinara sauce in the casserole.
3
Place the meat on top and season well with salt and pepper.
4
Layer the remaining onion, mushrooms, sun dried tomatoes, parsley, capers and marinara sauce on top.
5
Cover dish and place in a 260 degree oven for 5 to 6 hours depending on the thickness of your cut of meat. It should be falling apart when it is ready. It might be wise, if you are using a thick hunk of meat, to cut it into pieces before assembling and cooking the dish.
6
Shred the meat, remove any bones and large pieces of fat and discard them, drain off the liquid fat (I do this into a bowl which I refrigerate so I can retrieve the non-fatty part that sinks to the bottom). Stir it around to distribute the ingredients.
7
Sprinkle with the olives and feta cheese.
8
Serve over pasta, rice or with a French baguette with a nice Romaine salad and a good glass of Cabernet Sauvignon.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs beef (brisket, chuck roast...any of the usual slow cooking cuts of beef), 2 tablespoons vegetable oil, 12 sun-dried tomatoes, 2 cups fresh mushrooms, chopped, and more.

Yes, Italian Puttanesca Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Puttanesca Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions