Beef Pot Roast with Olives and Capers Recipe

Name: Beef Pot Roast with Olives and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 300 degrees F.
2
In a large Dutch oven over medium-high heat, add the oil.
3
Season the chuck roast with salt and pepper.
4
Sear until nicely browned on all sides, about 2 minutes.
5
Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock.
6
Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce.
7
Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours.
8
Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons grapeseed oil, 1 (3 to 4-pound) boneless chuck steak, 2 tablespoons sea salt, 2 tablespoons cracked black pepper, and more.

Yes, Beef Pot Roast with Olives and Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Pot Roast with Olives and Capers

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