Slow Cooked Greek Chuck Roast with Potatoes and Shallots

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

chuck roast

🥗Healthier: round roast

💰Cheaper: brisket

Round roast is leaner, brisket is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, canola is more budget-friendly.

Place the chuck roast in a deep roasting tray.

Season all sides with salt and black pepper.

Drizzle with olive oil.

Pour beef broth around the meat.

Cover with baking paper and then foil or a lid.

Roast for 2 and 1/2 to 3 hours.

Wash and dice the potatoes.

Peel the shallots.

Remove the tray from the oven and turn over the chuck roast.

Add the potatoes, shallots, crushed tomatoes, thyme, oregano, salt, pepper, and bay leaves.

Optionally drizzle a little bit of olive oil again.

Place in the oven to bake a second time.

Uncover the dish and use two forks to gently shred the beef into large, tender pieces.

Toss the meat and vegetables through the juices.

Optionally caramelize the top by returning the baking dish to the oven uncovered for another 15 minutes.

Serve straight from the baking dish with the potatoes, juicy chuck beef, feta cheese, and garnish with fresh parsley.

Pour over plenty of the delicious juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary