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How To make Eastern Mediterranean Pot Roast
3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
1 cup onion
chopped
1 tablespoon garlic :
minced
1 cup dry red wine or beef broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
2 small bay leaves
peel of 1 lemon 1/2 cup dried apricots
1/2 cup pitted prunes
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides. Stir the onion and garlic occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the grain and serve with the sauce.
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One Pan Aromatic Beef and Rice in 30 Minutes
One pan beef and rice is a dish that originated in Africa and was called pilau. The is by no means original, but it is our version. It involves beef, a combination of spices, tomatoes, cilantro, etc. The dish in delicious and can be done in about 30 minutes.
Give it a try and let us know what you think.
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How to make Roast Beef (Mediterranean Recipe)
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This is an Advanced Recipe: Roast Beef
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