Italian Puttanesca Pot Roast

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 lbs beef (brisket, chuck roast...any of the usual slow cooking cuts of beef)
• 2 tablespoons vegetable oil
• 12 sun-dried tomatoes
• 2 cups fresh mushrooms, chopped
• 1 onion, coarsely chopped
• 1/2 cup parsley, chopped
• 2 tablespoons capers
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 cups marinara sauce, prepared (i used puttanesca style)
• 2 cups black olives, chopped
• 1/2 cup feta cheese, crumbled

Recipe

• 1 in a large covered casserole or crock pot, drizzle the oil.
• 2 place 1/2 the chopped onions, mushrooms, sun-dried tomatoes, parsley, capers and a little marinara sauce in the casserole.
• 3 place the meat on top and season well with salt and pepper.
• 4 layer the remaining onion, mushrooms, sun dried tomatoes, parsley, capers and marinara sauce on top.
• 5 cover dish and place in a 260 degree oven for 5 to 6 hours depending on the thickness of your cut of meat. it should be falling apart when it is ready. it might be wise, if you are using a thick hunk of meat, to cut it into pieces before assembling and cooking the dish.
• 6 shred the meat, remove any bones and large pieces of fat and discard them, drain off the liquid fat (i do this into a bowl which i refrigerate so i can retrieve the non-fatty part that sinks to the bottom). stir it around to distribute the ingredients.
• 7 sprinkle with the olives and feta cheese.
• 8 serve over pasta, rice or with a french baguette with a nice romaine salad and a good glass of cabernet sauvignon.