Matt's favorite dish at our favorite restaurant, Dusty's, had to be the Mediterranean Braised Beef. I tried to mimic Chef Kevin's recipe with a chuck roast, but I feel I came up a bit short. I think next time we are there, I will just bat my pretty eyes and ask him for the recipe. Anyway, this dish did turn out great, just not like Dusty's. Matt enjoyed it and I attempted to taste it through a stuffed up nose, with no luck.Mediterranean Pot Roast
About 2 lbs. beef chuck roast, trimmed of extra fat
Handful of pitted green olives
About 2 lbs. beef chuck roast, trimmed of extra fat
Handful of pitted green olives
Handful of pitted kalamata olives
2 Tbsp tahini paste
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp oregano
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp marjoram
1/4 tsp fennel seeds
Combine all of the dry spices in a bowl and set aside.
Place the roast into a slow cooker and rub the top with the tahini paste. Sprinkle the seasoning mix over the roast. Cover with the olives. Cook on low for 5 hours. Be sure to adjust the cooking time if you use a larger roast.
When the roast is completely cooked, remove it from the slow cooker and set aside. Using a slotted spoon, remove all of the olives and set aside with the roast.
Transfer the liquid to a saucepan and heat on the stovetop over medium-low heat. Using a non-slotted spoon, skim the excess oil from the top of the drippings and dispose. In a separate bowl, combine 1 Tbsp cornstarch with 3 Tbsp cold water. When the liquid begins to boil, slowly add in the cornstarch mixture, stirring constantly. When the gravy reaches your desired thickness, add the olives back in. Cut the roast and serve with gravy.
Broasted Potatoes
4-5 smaller redskin potatoes
Olive oil
Garlic powder
Salt & pepper
Pre-heat oven to 425 degrees. Wash and quarter the potatoes. Place in glass baking dish. Toss with drizzle of olive oil, garlic powder, salt and pepper. Cover with foil and bake for 30 minutes. Remove foil, toss the potatoes and bake for an additional 10 minutes.
Place the roast into a slow cooker and rub the top with the tahini paste. Sprinkle the seasoning mix over the roast. Cover with the olives. Cook on low for 5 hours. Be sure to adjust the cooking time if you use a larger roast.
When the roast is completely cooked, remove it from the slow cooker and set aside. Using a slotted spoon, remove all of the olives and set aside with the roast.
Transfer the liquid to a saucepan and heat on the stovetop over medium-low heat. Using a non-slotted spoon, skim the excess oil from the top of the drippings and dispose. In a separate bowl, combine 1 Tbsp cornstarch with 3 Tbsp cold water. When the liquid begins to boil, slowly add in the cornstarch mixture, stirring constantly. When the gravy reaches your desired thickness, add the olives back in. Cut the roast and serve with gravy.
Broasted Potatoes
4-5 smaller redskin potatoes
Olive oil
Garlic powder
Salt & pepper
Pre-heat oven to 425 degrees. Wash and quarter the potatoes. Place in glass baking dish. Toss with drizzle of olive oil, garlic powder, salt and pepper. Cover with foil and bake for 30 minutes. Remove foil, toss the potatoes and bake for an additional 10 minutes.
Yum! I love all the flavors of this dish - looks delicious!
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