Beef Pot Roast with Olives and Capers (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 4 |
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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:
1. Preheat oven to 300 degrees F.
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 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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