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Greek Style Pot Roast

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  Beef chuck pot roast 3 Pound
  Grated lemon peel 1⁄2 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Garlic cloves 3 , minced
  Salt 1 Teaspoon
  Dried oregano 1 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Hot cooked rice 1 Cup (16 tbs) (for serving)

Trim excess fat from roast.
Cut roast in half and fit into the bottom of a slow electric crockery cooker.
Stir together lemon peel, lemon juice, garlic, salt, oregano, and pepper.
Spoon over the roast.
Cover and cook on low heat setting for 8 to 10 hours.
Remove roast and pour cooking liquid into bowl.
Return roast to cooker and cover to keep warm.
Skim off excess fat from cooking liquid; add water to make 2 cups.
Pour into saucepan.
Blend cold water slowly into flour; stir into liquid.
Cook gravy, stirring constantly, till thickened and bubbly.
Place meat on platter; pour some of the gravy over.

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