BEEF POT ROAST WITH OLIVES AND CAPERS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- 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.
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Tony Shoemaker
[email protected]I love this recipe! It's one of my go-to meals when I'm short on time.
silas uchenna
[email protected]This is a great recipe for a crowd. I made it for a potluck and it was a huge success.
Tizzle aka T-money
[email protected]I highly recommend this recipe. It's easy to make and the end result is a delicious and satisfying meal.
kanyesigye ronald
[email protected]This is a great recipe for a cold winter day. The beef and sauce are so comforting and warming.
Sylvia Were
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Brian C Hardy
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and hearty meal.
Badon Badin
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The beef was so tender and the sauce was amazing.
Jayden
[email protected]This is a great recipe for a special occasion. I made it for my husband's birthday and he loved it.
Nnenna loveth
[email protected]I served this dish over rice and it was delicious. The sauce was so flavorful that I didn't even need to add any additional seasoning.
Ghanshyam Yadav
[email protected]This recipe is a great way to use up leftover beef. I made a pot roast on Sunday and then used the leftovers to make this dish on Monday.
Nozibul Basar
[email protected]I cooked the roast in a slow cooker on low for 8 hours. It was fall-apart tender and the meat just melted in my mouth.
R.k Shrestha
[email protected]I used chicken broth instead of beef broth and it turned out great! This is a versatile recipe that can be easily adapted to your own taste.
Karim Bahar
[email protected]I'm not a fan of olives, so I omitted them from the recipe. The dish was still very flavorful.
saqib Ali Raja
[email protected]This recipe is too complicated. I ended up making a mess of my kitchen.
John Quaye Quao
[email protected]The beef was a little dry, but the sauce was delicious. I'll try using a different cut of beef next time.
Joanne Smith
[email protected]I love the simplicity of this recipe. It's a great weeknight meal that's easy to throw together.
Tiffany Serrano
[email protected]This was my first time making beef pot roast and it turned out great! I followed the recipe exactly and it was perfect.
Cryto Manager
[email protected]I've made this recipe several times and it's always a hit. The olives and capers add a nice briny flavor that really complements the beef.
Bry The Brownie
[email protected]This recipe is a keeper! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and everyone loved it.