Mediterranean Pot Roast

5 from 4 votes

This fork-tender Mediterranean pot roast is slow-roasted in the oven for 4 hours over a bed of potatoes, celery, onions, garlic, and carrots.

Servings:

Preheat the oven to 325 ℉ (162 ℃).
Peel and cut the potatoes into quarters. Peel and slice the onion. Wash and chop the celery into chunks. Add the baby carrots, potatoes, onion, and celery to a 9"x13" (or equivalent) baking dish. Salt and pepper the vegetables. Add the whole head of garlic (with one end sliced off). Add the water (or broth) to the vegetables.
Mash the garlic cloves with a pinch of salt. Rub the mashed garlic all over the pot roast. Place the pot roast on top of the vegetables. Squeeze the lemon on top of the roast and vegetables. Season with salt and pepper. Season with dried Italian herbs.
Place parchment paper on top of the pot roast. Tuck the sides of the parchment paper into the baking dish. Tightly wrap the baking dish with foil.
Put the pot roast baking dish in the middle of the oven at 325 ℉ (162 ℃) for 4 hours.
Remove the foil and parchment paper from the pot roast. Broil the pot roast for about 4 to 5 minutes until the top of the roast caramelizes.

Use chuck roast, brisket, round roast, or chuck shoulder. I prefer chuck roast.
Storage: Store this Mediterranean pot roast in an airtight container in the fridge for up to 5 days. I don't recommend storing the pot roast in the freezer because it may become dry when reheated.