Beef Pot Roast with Olives and Capers

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I had never made pot roast and I maybe had it once in my life. This is so good and flavorful I could have it daily. In Spring/Summer you could serve with rice and in Fall/Winter serve with mashed potatoes. Really good with broccolini. Don't be afraid of the Habanero pepper because you can take out when cooking is done. You should do this because the first time I made it I didn't and lord you don't want that to happen to a guest. I find that the cooking time is almost double of what he instructs. I cook it about 2 1/2 hrs. I let it sit for about 20 minutes then I go in and shred the meat which is the perfect opportunity to take out the fatty bits and the Habanero pepper. You could actually make it day before a dinner party and then slowly reheat in crock pot. It gets better every day and lots of leftovers. Thank you Aaron!

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This pot roast was the best !!!! The thought of olives and capers is what caught my attention. Then came the scotch bonnet pepper. I just knew it was going to set my mouth on fire, but it was simply "melt in your mouth" fantastic. Thanks for taking an inexpensive cut of beef to a Prime Rib grade in both taste and texture. It was so tender!!!

Thanks for keeping the ingredients simple. I was able to get everything at one store. Again, thanks "BIG DADDY."

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Made this after watching the show, and am making it again for a dinner party. I used a jalapeno pepper instead of the scotch bonnet because I don't like spicy food too much. It had just the right amount of warmth for me. My husband likes really spicy food, so he added a little hot sauce to his and he also loved it.
When the meat was done, I took it out and broke it up and then readded it to the sauce. I also made brown rice and just mixed it in with everything, so it became a one-pot meal. Believe me, the leftovers did not last long.

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Hi! This pot roast is absolutely delicious! I just made it for the first time, I did have to cook it for about 3 hours the first time so that it was fork tender and this time I prepared for that. Also, I omitted the cinnamon stick this time around as I felt it gave the dish a weird smell. I didn't do the scotch bonnet pepper because i thought it might be too hot, this time I used a red jalapeno and made a slice and threw it in! Also, I made it with buttered egg noodles and it was a great side dish! I've enjoyed Aaron since he was on the Food Network Star and I'm so happy for his success! I'll continue watching him and trying his recipes!

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I made this recipe exactly as stated and it was wonderful. I do not eat a lot of beef but I had to make this when I saw it on TV. Thanks for the recipe and keep them coming.

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This was such an awesome dish. I think that I want to try it again and use a pork butt and puree the sauce with the pepper in it. Think that it would also be awesome with a vinson tenderloin. LOVED IT.

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I did have to cook the pot roast about 45 min. longer before the beef was fork tender.

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My grocery store didn't have chuck roast, so I found a sirloin roast on sale & used that. It was totally delicious but not fork tender like a fattier cut of beef would have been. Loved the flavors given by the cinnamon, cumin, & capers though.

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I love all your cooking. You are the best cook for me!

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This beef roast was the best--so tender and full of flavor. I did cook it longer, about 2 1/2 -3 hours and cut the salt in half as others suggested. We had it over white rice and it was melt in your mouth delicious and all the flavors worked very well together. I included the olives and capers and used a habanero pepper which I removed during the last hour of braising. It was such a huge success in our house. We will be making this again!