Beef Pot Roast with Onions and Capers

By KimK33

Ingredients

• 2 * 2 tablespoons grapeseed oil
• 1 * 1 (3 to 4-pound) boneless chuck steak
• 2 * 2 tablespoons sea salt
• 2 * 2 tablespoons cracked black pepper
• 1 * 1 medium onion, diced
• 2 * 2 carrots, peeled, cut in 1/2 and sliced on the bias
• 2 * 2 tablespoons minced garlic
• 1/2 * 1/2 teaspoon dried oregano
• 1/2 * 1/2 teaspoon ground cumin
• 1 * 1 cinnamon stick
• 1 * 1 (28-ounce) can crushed tomatoes
• 1 * 1 cup beef stock
• 1 * 1 Scotch bonnet or habanero pepper
• 1/2 * 1/2 cup drained and chopped green olives
• 1/4 * 1/4 cup drained capers
• * Chopped parsley, for garnish
• * White rice, for serving, optional

Preparation

Step 1

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.