Foto: RecipeGirl
Ingredients
6 servings
- ¼ cup extra virgin olive oil
- 1 teaspoon red pepper flakes
- 3 medium garlic cloves, (chopped)
- 1 cup red wine
- 1 quart tomato sauce
- 1 medium lemon, ((juice and zest, divided))
- ½ cup pitted kalamata olives, (halvedd)
- 2½ pounds beef pot roast
- 2 tablespoons chopped fresh Italian parsley
Steps
-
Preheat the oven to 325 degrees F.
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In a Dutch oven, heat the olive oil over medium heat. Add the red pepper flakes and garlic to the pan; cook until the aroma is apparent. Add the wine and simmer until the liquid is reduced by half. Add the tomato sauce, lemon zest and olives. Bring to a simmer.
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Place the pot roast in the sauce. Cover the pan and place it in the oven. Heat until an internal temperature of 145° F. is reached (45 to 60 minutes).
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Add the lemon juice and chopped parsley to the sauce and check for any needed additional seasoning (salt and pepper).
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Move the pot roast to a cutting board to slice. Serve slices drizzled with sauce.
Nutrition Facts (per serving)
Macronutrients
Calories43522% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 1.200
Per Serving
Rp 200/serving
🏠 Save ~Rp 2.400 compared to buying!
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 0.25 cup | - | - |
| red pepper flakes | 1 teaspoon | - | - |
| garlic cloves | 3 medium | - | - |
| red wine | 1 cup | - | - |
| quart tomato sauce | 1 | Rp 12.000/kg | Rp 1.200 |
| lemon | 1 medium | - | - |
| pitted kalamata olives | 0.5 cup | - | - |
| beef pot roast | 2.5 pounds | - | - |
| chopped fresh Italian parsley | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
Source: RecipeGirl
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