Frugal Recipe: Kalamata Roast

As a New Year resolution for 2011 my wife and I decided to try one new recipe a week for the entire year. We have several file folders in the desk full of years of recipes given to us by friends, relatives and coworkers, torn from magazines and printed off of the internet. After several fits and starts trying to remember to use them when planning the weekly menu we just made it a resolution that we had to pick one a week. When going through the folders looking for a new recipe if one doesn’t sound good it gets plucked and sent to the circular file.

The recipe for this month is one of the new ones we tried and liked, and I will feature more in the future if they are really good. This one is from Boys Life magazine and I modified it from campfire cooking to an oven.

Ingredients

3 to 4 pound beef chuck roast

1 cup beef broth

1 tsp oregano

1 tsp basil

1 tbsp Italian seasoning

Salt and pepper to taste

1 large garlic glove, chopped

½ cup kalamata olives

1 can diced tomatoes

1 jar or 1 cup of fresh or frozen pearl onions

Directions

Brown the roast in a Dutch oven. Pour the beef broth over the roast, then sprinkle the remaining ingredients evenly on the top. Cook on low (275 degrees) for 3 to 5 hours, depending on the thickness of the roast, until done. The slow cooking time and Dutch oven is what makes for one of the most tender, tasty roasts you will ever eat. Serve with mashed potatoes and gravy, a rice dish or just a big batch of mixed veggies.

Further Reading:

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