Posh Gourmet | Recipe for Mediterranean Pot Roast

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Mediterranean Pot Roast
using Fleur de Sel with Herbs de Provence, Tuscan Sea Salt, and Gourmet Olive Oil

Recipe courtesy Sandie Jarrett

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, Fleur de Sel with Herbs de Provence and the fresh ground pepper
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. Adjust seasonings.
Add an extra pinch or two of Tuscan Sea Salt and some fresh ground pepper.

If making the finishing sauce, keep meat warm while preparing the sauce. Slice the meat and serve on a heated platter.

Preparing the Finishing Sauce

1 tablespoon flour
1 tablespoon fat (skimmed from pan juices) or butter
Pan Juices from the Pot Roast plus additional liquid, as necessary**
1 tablespoon cold butter, cut into pieces (optional)
1/2 teaspoon Fleur de Sel with Herbs de Provence

To make a beautiful finishing sauce (thin gravy), pour the pan juices into a gravy separator. When the broth and fat
have separated, skim off 1 tablespoon of fat from the broth and add back to the pan. Over medium heat, add
the flour to the fat. Melted butter can be substituted for the meat fat, (1 part fat/butter, 1 part flour). Cook the flour/fat
mixture for several minutes, stirring constantly while scraping the bottom of the pan, until the mixture has slightly
darkened.

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.

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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