Greek Lemon-Oregano Blade Roast Orzo Bowls

Boneless blade roast is gently cooked with lemon, oregano, garlic, and broth, then shredded over tender orzo with zucchini, peppers, and feta for a bright Mediterranean-style meal-prep bowl.

Greek Lemon-Oregano Blade Roast Orzo Bowls
Prep time
15 min
Cook time
180 min
Yield
1 serving

Ingredients

  • 120 g Beef Broth
  • 1 g Black Pepper
  • 180 g Boneless Blade Roast
  • 1 g Dried Oregano
  • 25 g Feta Cheese
  • 5 g Fresh parsley
  • 5 g Garlic
  • 18 g Lemon juice
  • 8 g Olive oil
  • 60 g Orzo
  • 80 g Red Bell Pepper
  • 1 g Salt
  • 50 g Yellow Onion
  • 100 g Zucchini

Instructions

  1. Pat the boneless blade roast dry and season it with salt, black pepper, and dried oregano.
  2. Heat the olive oil in a small Dutch oven or heavy pot over medium-high heat, then brown the roast on all sides.
  3. Add the onion and garlic around the roast and cook briefly until fragrant.
  4. Add the beef broth and lemon juice, cover, reduce the heat to low, and simmer until the beef is very tender.
  5. Cook the dry orzo in boiling water until tender, then drain well.
  6. Sauté the zucchini and red bell pepper in the pot juices after removing the roast, cooking just until tender-crisp.
  7. Shred the beef, return it to the pot with the vegetables, and stir to coat everything in the lemon-oregano cooking juices.
  8. Pack the orzo into a meal-prep container, top with the shredded beef and vegetables, then finish with feta cheese and fresh parsley.