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.

No additional tips available.

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

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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.

Italian Puttanesca Pot Roast

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