Slow-cooked, melt-in-your mouth pot roast gets an upgrade: Greek Pot Roast! Marinade in greek dressing, top with tzatziki sauce, and serve with lemon roasted zuchinni for a delicious greek twist on a classic.
This is one of those recipes that is so amazing I can’t even believe I made it.
They say necessity is the mother of all invention.
I had every intention of making greek chicken kabobs tonight with zucchini, red bell pepper, and onion, marinaded in greek dressing, grilled to perfection, and topped with homemade tzatziki. Well, it was a gross and rainy day, so the grill idea was out. Then i realized I didn’t buy enough chicken, and I’m too lazy to go to the store.
Oh, but those beautiful zucchini, bell peppers, and cucumbers are ripe and in season and absolutely could not go to waste!
Since there is only two of us, I always buy huge roasts, chop ’em in half, and freeze the rest for another time. I just so happened to have an extra half in the freezer, so the wheels in my head started turning…
…Greek Pot Roast!
See my cute little roast-for-two?
I diced up my two red bell peppers, 1/2 a red onion, two cloves of minced garlic, and put them in a gallon-sized plastic bag for marinading.
Then I moved on to my greek-style spice rub, (don’t tell anyone I used Italian seasoning in it, ok?)
Cover the roast with the rub…
…and if you have any extra, dump it in the marinade bag! Next, add 2 tablespoons of extra virgin olive oil, 1/2 cup red wine vinegar, 1 tablespoon honey, and 1 tablespoon dijon mustard to the bag.
Oh yeah baby. Mix it up and let that soak in the fridge overnight if you can.
Next I moved on to my homemade tzatziki sauce. Seriously, I’ve never met anyone who didn’t like tzatziki.
Grate half a cucumber, then try and drain as much water as possible out of it with a mesh strainer and A LOT of paper towels.
Now grab a single container of greek yogurt.
And mix in the cucumber, 1/2 teaspoon of garlic powder, 2 tablespoons of extra virgin olive oil, 1 tablespoon of white vinegar, 1/2 teaspoon of salt, and 1 tablespoon of fresh minced dill.
I let that sit in a tupperware container overnight so all the flavors marry.
The next morning…
…put the contents of the marinade bag, pot roast, and veggies into a slow cooker. Cook on low for 8 hours, or on high for 4.
With 45 minutes left of cook time, preheat your oven to 400 degrees. Chop up a zucchini into quarter moons. Lay them out on a baking sheet, and drizzle with a tablespoon of olive oil, the zest and juice of one lemon, salt and pepper.
Roast those babies for 20 minutes. Take them out, and it’s time to eat! Assemble the pot roast, peppers and onions, and zucchini on a big ‘ole plate. Don’t forget to dollop some of that homemade tzatziki sauce on it! It’s really the best part.
Oh my gosh this is so good.
- 1.5 lb chuck roast
- 2 red bell peppers, chopped
- ½ red onion, quartered
- 2 cloves garlic, minced
- 1.5 tbsp Italian seasoning
- 2.5 tsp salt, divided
- 2.5 tsp garlic powder, divided
- 1 tsp corn starch
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 5 tbsp extra virgin olive oil, divided
- ½ cup red wine vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 cup greek yogurt
- ½ cucumber, grated and drained
- 1 tbsp white vinegar
- 1 tbsp fresh dill, chopped
- 1 zucchini, quartered and sliced
- 1 lemon, zested and juiced
- Make the greek seasoning: in a small bowl combine 2 teaspoons salt, 1½ tablespoons Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon corn starch, 1 teaspoon black pepper, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon onion powder, and 1 teaspoon paprika.
- Coat the roast generously with all seasoning, and place in a gallon-sized plastic bag.
- Chop two red bell peppers, ½ a red onion, and mince two cloves of garlic, and add those to the bag with the roast.
- Add to the roast bag 2 tablespoons of extra virgin olive oil, ½ cup red wine vinegar, 1 tablespoon of honey, and 1 tablespoon of dijon mustard. Mix well and cover contents evenly.
- Let marinade in refrigerator overnight if you can, or at least one hour.
- Place contents of marinade bag, roast, and vegetables into a slow cooker and cook on low for 8 hours, or on high for 4 hours.
- Meanwhile, make the tzatziki: grate half a cucumber, and drain in a fine mesh strainer, padding with paper towels to remove all moisture.
- In a bowl, add one cup of greek yogurt, grated cucumber, ½ teaspoon garlic powder, 2 tablespoons extra virgin olive oil, 1 tablespoon white vinegar, ½ teaspoon salt, and 1 tablespoon of freshly chopped dill.
- Chill sauce covered in refrigerator until ready to serve.
- With 45 minutes left of cook time, preheat your oven to 400 degrees.
- Chop up a zucchini into quarter moons. Lay them out on a baking sheet, and drizzle with a tablespoon of olive oil, the zest and juice of one lemon, salt and pepper.
- Roast the zucchini for 20 minutes.
- Shred cooked roast with two forks. Serve with peppers, onions, and zucchini and a dollop of tzatziki.