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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By dianapisco
on December 05, 2011
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I decide that it was time to give my rost a new twist and to try something new and exited with my roast beff, So, I checked big daddy's recipie and decided to use this recipe for my daughter's birthday dinner, I followed the recipe but,I let my roast beff cooked a little longer, The smelled was incredible and new for all of us, Family came and couldn't wait to eat it, It was a big succes, my family and friends "love it" we so are ready to do it again, Thank you big Daddy, You are the best.
By johanieh
on August 18, 2011
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I'm not a cook and I cook perhaps twice a year. I made the dish and brought it to Thanksgiving dinner with my family. They keep asking me, "when are you making your pot roast again?". Everyone loved it and now it has become the dish they want me to bring every year. Thanks big daddy :
By applelove1
on July 18, 2011
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Could anyone tell me the calories in this?
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