Name: Beef Pot Roast with Olives and Capers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT1H55M0.000S
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

Watch how to make this recipe.

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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Beef Pot Roast with Olives and Capers

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