I live in a house where meat is the desired option for dinner. So it falls upon me to figure out if I’m serving steak, beef stew, roast beef, beef brisket or pot roast. I grill steak all summer long (when I can afford it), but when cooler weather hits, I like to make a good pot roast. This Sicilian Pot Roast is our new favorite! This recipe makes enough for six people. It’s perfect for a great Sunday night dinner. And it’s a nice one to serve during the holidays too.
How to make Sicilian Pot Roast:
The full, printable recipe is included at the end of this post. Make the sauce. Heat oil in a Dutch oven, and add red pepper flakes and garlic. Add red wine, and simmer until it has reduced by half. Add tomato sauce, lemon zest and kalamata olives and simmer a bit more. Add the beef pot roast to the pan.
Put the lid on the pot and roast in the oven at 325 degrees until the temperature reaches about 145 degrees. This should take 45 to 60 minutes.
Move the pot roast to a cutting board. Let it rest for a few minutes. Then slice the pot roast thinly. Add lemon juice and fresh parsley to the sauce in the pan.
Serve slices of the pot roast topped with the delicious sauce. Don’t forget to fish out a few olives to serve on top too. Sprinkle with additional fresh parsley, if you’d like, to make things look pretty.
Where can I buy a Dutch oven?
Sicilian Pot Roast is especially good served with glazed carrots, roasted potatoes or roasted garlic mashed potatoes. Enjoy!
