Beef Pot Roast with Olives and Capers

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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 :

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Could anyone tell me the calories in this?

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I love this recipe! Im making it for the third time as we speak and loved getting compliments on it at my moms house. I came on here to warn u guys though, normally (especially today it takes much longer than 1 hr 45 min. Right now Im about to take it out of the oven, think its ready. Its been in there for lil over four hours!!! Totally worth it. Made white rice too. Just make this on a weekend or whenever u have time to let it get really soft and enjoy! Yummmmmm

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Easy ingredients, preparation a snap, and the possibilities are endless. I didn't have the olives or capers but made it anyway. I have gone back to this recipe several times now and still love it. My family loves it too and my daughter put a bit of sour cream on her beef because she does not like spicy food-and she loved it!! Served it with fruit and brown rice for a healthy version.

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A nice change of pace from the usual pot roast. The spices and the sauce smelled wonderful during the cooking. We served with brown rice and warm pita bread for dipping. I agree with everyone who said cooking time should be longer.

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I grew up in the south and absolutely love good food, but just got tired of the same ole same ole when it came to recipes, so my family and I, who love to cook, decided we would take those traditional dishes to the next level. Everybody thinks potatoes and carrots with pot roast and usually not even that great a cut, but this recipes does exactly what we aspire to do and that is take pot roast to a new level. I quit eating roast because it was just so boring, but since discovering this dish and sharing it with friends and family, I get request for it all the time. I have lived in 14 states and touched 38, and have experienced food in some of the finest and best resturants this country has to offer, so when I say this is the best roast ever, it really is the best roast ever, and the Jasmine rice is the perfect compliment. The ONLY thing I do different is I don't remove the peppers, I chop them up and mix in, cause this big daddy likes it hot. Big Daddy is my new Giada.

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My Husband wanted me to make this recipe and I am so glad I did. It was the best Pot Roast I have ever made, I didn't use the pepper, olives, or capers. I did add a package of onion soup. Also, I agree with the cook time of at least 3 hours. It was so tender! Will definitely make again! Now thinking about the smothered Pork Chops! Big Daddy you rock!!

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IT IS WONDERFUL. I used a lean brisket instead of chuck roast and left out the pepper as I don't even cook with any kind of pepper ever. This roast is absolutely wonderful. When I heard you speaking of the ingredients it put me in mind of Moroccan food as they use cumin, olives and cinnamon in a lot of the food I enjoyed there. I made it the following weekend - July 18th - for my son-in-laws birthday. He had 3 helping of it. Several of my friends came by to taste it later and they have also made it. Great recipe! A real keeper!

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I followed this recipe exactly with the following alterations.....
I braised the chuck roast on the stove for 3 hours.
I eliminated the cinnamon, and used the smallest habanero pepper I could find (about the size of a nickel. Instead of a slit in the pepper, I poked a pinhole at the tip to control the heat, and then removed the pepper after 1 1/2 hours. This provided the sauce with the just right amount of "kick" without being overpowering. I served it with mashed potatoes instead of rice. Excellent and Easy to make!

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We love everything Big Daddy, but the cinnamon added this "yuck" factor for us. It just wasn't to our liking, but it is the first one we all agreed to not try again.