Beef Pot Roast with Olives and Capers

Total Time:
1 hr 55 min
Prep:
10 min
Cook:
1 hr 45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons grapeseed oil
  • 1 (3 to 4-pound) boneless chuck steak
  • 2 tablespoons sea salt
  • 2 tablespoons cracked black pepper
  • 1 medium onion, diced
  • 2 carrots, peeled, cut in 1/2 and sliced on the bias
  • 2 tablespoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cinnamon stick
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup beef stock
  • 1 Scotch bonnet or habanero pepper
  • 1/2 cup drained and chopped green olives
  • 1/4 cup drained capers
  • Chopped parsley, for garnish
  • White rice, for serving, optional
Directions

Preheat oven to 300 degrees F.

In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.


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