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Beef Pot Roast with Olives and Capers

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 10 min
  • Cook: 1 hr 45 min
  • Yield: 4 to 6 servings
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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


  1. Preheat oven to 300 degrees F.
  2. 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.