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Beef pot roast
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| Beef Pot Roast with Olives and Capers Recipe courtesy Aaron McCargo Jr. Show: Big Daddy's HouseEpisode: No Skills Required Rated: 5 stars out of 5Rate itRead users' reviews (42) Filed under: Meat, Beef, more RECIPE RATINGS & REVIEWS(42) Cook Time:1 hr 45 minLevel: EasyYield: 4 to 6 servings Recipe Tools: Print Recipe Get Card Save Recipe 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. Next Recipe SIMILAR RECIPE | |
| Short Ribs | |
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