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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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2826 Calories from Fat 1307

% Daily Value*

Total Fat 145 g223.5%

Saturated Fat 30.7 g153.5%

Trans Fat 0 g

Cholesterol 1200 mg400%

Sodium 2443.9 mg101.8%

Total Carbohydrates 96 g32.1%

Dietary Fiber 4.5 g18.1%

Sugars 3.4 g

Protein 387 g774.2%

Vitamin A 7.4% Vitamin C 108.5%

Calcium 12.1% Iron 37.5%

*Based on a 2000 Calorie diet

Greek Style Pot Roast Recipe