Kalamata Roast

This is the roast that I made for this weeks Sunday Dinner. It was published in Scouting magazine by my friend in the Dominican Republic. It calls for a beef roast but I used a Pork one instead.

I cooked this in my house. I set it too cook for 3 hours at 250 degrees. It turned out great. Hope you will enjoy it.


Kalamata Roast

First, you’ll need to preheat your 12-inch Dutch oven to about 275 degrees. That means you’ll want to place 13 coals on top and 7 coals on bottom.

Ingredients

•3- to 4-pound beef chuck roast, bone in or boneless
•¾ cup beef broth
•½ cup brown sugar
•1½ teaspoon oregano
•1 teaspoon basil
•1 tablespoon Italian seasoning
•1 teaspoon salt
•1 teaspoon pepper
•1 large garlic clove, chopped
•½ cup sun-dried tomatoes packed in oil, sliced into thin strips
•½ cup kalamata olives, pitted and sliced
•1 (10-ounce) jar or 1 cup fresh or frozen pearl onions (not pickled)

Brown roast on all sides in Dutch oven. Pour beef broth over entire surface of roast. Evenly sprinkle remaining ingredients on top in the order listed. Cook low and slow for 3-5 hours. You can maintain this low simmer by placing two additional coals on top and two below every hour or so, depending on the weather.

Note: If you have any leftovers (fat chance), chunk up the meat, pour your favorite marinara sauce over it, heat, and serve with pasta. Amazing!

SERVES ABOUT 8-10



I also made a really good Rice Pilaf. I got the recipe from Cooks.com

Rice Pilaf
1/2 cup butter
2 to 2 1/2 cups boiling water, chicken stock or water in boullion cubes
1/4 cup lemon juice
1 tsp salt
1 c long grain rice

Melt butter in heavy saucepan. Add rice and saute over low heat for several minutes until butter is bubbly. Add boiling liquid, salt and lemon juice and stir once or twice. Cover pan tightly and cook over low heat for about 20 minutes or until rice has absorbed all liquid. The trick to making perfect pilaf is too add boiling liquid to the sauted rice and then not remove the cover until the rice is cooked. You can peek after 15 minutes to make sure no additional liquid in necessary. 4 to 6 servings.


Whole Wheat Dinner Rolls (This is one of our favorites)
2 Tbsp SAF instant yeast
1/2 cup plus 1 Tablespoon sugar
2 teaspoons salt
3 cups whole wheat flour
2 1/4 cups warm water
1/4 cup shortening
2 eggs
3 1/2 to 4 cups all-purpose flour
1/4 cup butter or margarine, melted

In a large mixing bowl, mix together yeast, sugar, salt and wheat flour. Then add water, eggs and shortening and mix. Add all purpose flour one cup at a time, until a soft dough is formed. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into four portions; shape each into 12 balls. Place 1 inch apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. Bake at 375 degrees for 11-15 minutes or until browned. Brush with butter. Makes about 4 dozen. I like to do a crescent roll, so I will roll out some of the dough into a circle and cut triangles and roll them up into crescents.

This is a great recipe.

Hope you enjoy.