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 Teresa in CO
Arvada, CO
on April 14, 2013
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I made this the day the show first aired, several years ago. I'm not a huge fan of pot roast, but I was intrigued by the cinnamon and olives. This is a delicious twist on a traditional pot roast. I love the combination of flavors: a bit spicy, a bit sweet, salty, and rich. I always serve with mashed potatoes (or wasabi mashed potatoes. The only reason I don't give it 5 stars is because you do have to cook it several hours instead of 1.5. It was still tough after the suggested time but became pull-apart tender after an extra 2-3 hours.
By heronie_7175003
Bridgeville, DE
on January 26, 2013
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This receipe was incredibly good! A different twist on pot roast for sure. I used a jalapeno pepper and just put a slit in it as directed, this was such a huge flavor boost, I am amazed. I also cooked it longer, until you could separate the meat with a spoon. I will make this often, it is such a winner. Thanks Aaron!
By sandraelaine1975
houston tx
on June 20, 2012
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So yummy I cooked it longer because of the other reviews I read! A keeper for sure! SO comforting and I didnt add the olives, my family doesnt like them but I came out so tender and the meat just fell apart! Served with white rice, next time I will serve with mashed potatoes
Read all 55 reviews