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Beef Pot Roast with Olives and Capers Recipe

Beef Pot Roast with Olives and Capers

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Average Rating:

Total Reviews: 55

Showing 21-30 of 55

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  • on July 16, 2010

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    I really enjoyed this one. Of the 3 different pot roast recipes I've tried this one if the best. Has a little kick to it. Goes really great over some white rice.

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  • on July 14, 2010

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    When Aaron pulled this dish out of the oven and tasted it, I remember him saying "You've gotta make this. You've just got to". And I did! Made it tonight for 3 guests. One commented that he was sweating while eating it, but that it was too good to stop, lol. This was my first recipe with a habenero, so I chose the smallest I could (about 1/2 inch wide. Similar to other reviewers, I had to cook the roast for 3.5 hours for "fork" tenderness. So, my only complaints (if you can call them that, are that the cook time needs to be adjusted and that the name of the beef cut should show Boneless Chuck Roast in parantheses... bc I spent a LOT of time trying to find the Boneless Chuck STEAK.

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  • on July 13, 2010

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    This looked so good on TV. I had everything in the house except the meat and pepper. As others suggested I bought my chuck roast at my favorite gourmet store and it looked beautiful. Came home, prepped and put it in the oven. My husband and I took a bite, looked at each other and into the garbage it went. For generations my family has always made their pot roast with brisket and I figured maybe it was time for a change. Big mistake. Those who want to make a really, really good pot roast should use Ina Gartins Brisket with Onions and Carrots. Wonderful. For the life of me I can't figure out what a chuck roast is good for. Maybe someone can enlighten me.

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  • on July 11, 2010

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    Tried this tonight and was very pleased with the dish. The meat took almost 3 hours to fall apart in the oven but other than that I followed the recipe exactly. Would definitely make this again.

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  • on July 11, 2010

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    great...................

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  • on June 21, 2010

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    This recipe is a perfect marriage of flavors. This is definitely a keeper.

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  • on May 18, 2010

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    If I weren't a hard grader, I would have given this 5 stars, but I save those for "one of the best things I've ever eaten." My boyfriend and I really enjoyed it and I will definietly make it again. A couple of notes: I didn't puncture the Scotch bonnet pepper. I just let it sit in the pot (a tip I learned from a Haitian friend. It went really nice with the rice, but I think it would have been even better with polenta The sauce from the pot roast would have been really good spooned over it. Instead of one piece of meat, I had 5 1/2-lb. boneless chuck steaks from my CSA, so the time to cook was just about right -- but definitely I agree with other reviewers that a whole 3-lb. piece would take longer. Next time I'd like to try throwing in a bay leaf, too, and I wonder how it would taste with a little ginger. And finally, one-pot meals are always good in terms of clean up.

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  • on April 30, 2010

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    the best pot roast ever everyone i make it for loves it. and so easy!

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  • on April 26, 2010

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    After hours of waiting.... It was just ok to me... will Not make again but the pepper gave it a nice kick though

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  • on April 11, 2010

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    Usually pot roast recipes don't excite me. They all turn out the simillar, call for pretty much the same ingredients. But capers and olives caught my attention and those two items made this recipe very special. Get a very good cut of meat, best veggies you can find and you will fall in love with this pot roast. I like Aaron McCargo Jr. just in general. In his shows, he displays his passion for food, cooking, and desire to share it with viewers. I can't wait to try other recipes I saw on TV today!!

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