Beef Pot Roast with Olives and Capers

By JanetLynn198

Ingredients

• 2 tbsp grapeseed oil
• 1 (3-4lb) boneless chuck steak
• 2 tbsp sea salt
• 2 tbsp cracked black pepper
• 1 medium onion, diced
• 2 carrots, peeled, cut in ½ and sliced on the bias
• 2 tbsp minced garlic
• ½ tsp dried oregano
• ½ tsp ground cumin
• 1 cinnamon stick
• 1 (28oz) can crushed tomatoes
• 1 cup beef stock
• 1 scotch bonnet or habanero pepper
• ½ cup drained and chopped green olives
• ¼ cup drained capers
• Chopped parsley, for garnish
• White rice, for serving

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 300F.

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 mins. 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.

3. Cover with a lid and braise in the oven until the meat is fork tender, about 1 ½ hours. Remove from the oven, fold in the green olives, capers and parsley and serve over rice.