Greek Pot Roast with Homemade Tzatziki
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Greek
Serves: 2-3 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Coat the roast generously with all seasoning, and place in a gallon-sized plastic bag.
  3. Chop two red bell peppers, ½ a red onion, and mince two cloves of garlic, and add those to the bag with the roast.
  4. 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.
  5. Let marinade in refrigerator overnight if you can, or at least one hour.
  6. 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.
  7. Meanwhile, make the tzatziki: grate half a cucumber, and drain in a fine mesh strainer, padding with paper towels to remove all moisture.
  8. 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.
  9. Chill sauce covered in refrigerator until ready to serve.
  10. With 45 minutes left of cook time, preheat your oven to 400 degrees.
  11. 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.
  12. Roast the zucchini for 20 minutes.
  13. Shred cooked roast with two forks. Serve with peppers, onions, and zucchini and a dollop of tzatziki.
Recipe by Ally's Cooking at https://allyscooking.com/2016/08/02/greek-pot-roast-with-homemade-tzatziki/