Beef Pot Roast with Olives and Capers
- Level: Easy
- Total: 1 hr 55 min
- Prep: 10 min
- Cook: 1 hr 45 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 1 hr 55 min
- Prep: 10 min
- Cook: 1 hr 45 min
- Yield: 4 to 6 servings
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.
