Mediterranean
Pot Roast
using Fleur de Sel with Herbs de Provence, Tuscan Sea Salt,
& Gourmet Olive Oil
Recipe courtesy Sandie Jarrett
Serves 6
Preparing the Meat
Pot Roast, at room temperature
2 tablespoons flour
1 tablespoon Fleur de Sel with Herbs de Provence
1/4 teaspoon fresh ground pepper
1/4 cup red wine
3/4 cup water
1 - 2 tablespoons gourmet olive oil (extra virgin) for searing & sautéing
1 medium yellow onion, sliced into 'sticks' (see cooks notes)
1 large bell pepper (red, green or combination), seeded and cored, sliced
lengthwise into 1/3" wide strips
Tuscan Sea Salt
3 cloves garlic, minced
Wipe down the meat. Mix together the flour and the seasonings in a large
dish (a baking pan works well).
Coat both sides of the meat with the flour mixture. Add just enough
gourmet olive oil
to cover the bottom of a heavy
Dutch oven (with lid) and heat over medium high heat until the oil is hot.
Add the meat and sear in the olive oil
on all sides to form a nice brown crust. Add the red wine and the water.
Cover and simmer for 1 hour.
Heat a small amount of gourmet
olive oil in
a sauté pan over medium heat. When the olive oil is hot, add the onion and
sauté until caramelized. Add a pinch of Tuscan Sea Salt. Add the bell peppers
and sauté a few minutes.
Add minced garlic – swirling pan (or use wooden spatula) to move around the
vegetables to keep garlic
from burning. Sauté for a minute or two, then remove from heat.
Turn meat over and add
vegetable mixture. Simmer for 45 – 60 minutes longer, until fork tender.
Taste and adjust seasonings. Add an extra pinch or two of Tuscan Sea Salt and some fresh
ground pepper.
Slice the meat and serve on a heated platter.
Preparing the Finishing Sauce
1 - 2 tablespoons flour
1 - 2 tablespoons fat (skimmed from broth) or butter
1/2 teaspoon plus Fleur de Sel with Herbs de Provence
Broth from the Pot Roast
Meanwhile, pour the pan
juices from the bottom of the gravy separated, into a 2 cup
measuring cup, leaving the fat behind. If necessary, add
additional canned stock, water, or wine to equal 1-1/2 cups of liquid.
Slowly pour 1 cup of the liquid into the cooked flour/fat mixture,
stirring constantly. Add additional liquid, up to 1/2 cup, until the
sauce reaches the consistency of a thin gravy.
For a satiny finish whisk
1 tablespoon cold butter into the sauce.
Taste the sauce and add
1/2 - 1 teaspoon
Fleur de Sel with Herbs de Provence, or to taste.
Serve at once with Mediterranean Pot Roast.
Cook's Notes: To make onion 'sticks', first slice a medium sized yellow onion in half lengthwise. Cut off the root end and discard. Slice each half lengthwise into 'sticks'.
**Always have a cup or two of canned low sodium beef or vegetable stock, wine, or water on hand for the sauce in case the meat doesn't produce enough liquid.
Serve with Tuscan Baked Potatoes. If you made the sauce, omit the sour cream when preparing the
potatoes and simply split the potatoes and top with the finishing sauce. Finish with a sprinkle of minced
green onion or chives.
Plate: meat slices, sprinkled with minced parsley, some of the peppers & onions (from the broth), and
potatoes with sauce and minced green onions.
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