Beef pot roast with olives and capers

  • 2 tbsp grapeseed oil
  • 1 (1 1/2 to 2kg) boneless braising steak
  • 2 tbsp sea salt
  • 2 tbsp cracked black pepper
  • 1 medium onion, diced
  • 2 carrots, peeled, cut in half, sliced on the bias
  • 2 tbsp minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 cinnamon stick
  • 1 (800g) tin crushed tomatoes
  • 240ml beef stock
  • 1 Scotch bonnet or habanero chilli
  • 100g drained and chopped green olives
  • 50g drained capers
  • Chopped parsley, for garnish
  • White rice, for serving, optional
Preheat the oven to 150C/Gas 2.

1) In a large Dutch oven over medium-high heat, add the oil. Season the beef with salt and pepper. Sear until nicely browned on all sides, about 2 minutes.

2) Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero chilli 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 the beef from oven, fold in the green olives, capers and parsley, and serve over rice, if desired.

Rule the Kitchen with More Recipe Faves

Peppercorn Roasted Beef Tenderloin
Peppercorn Roasted Beef Tenderloin
Time
25
Serves
8-10
Difficulty
Easy
Pot roast with roasted vegetables
Pot roast with roasted vegetables
Time
120
Serves
4-6
Difficulty
Easy
Mexican pot roast tacos
Mexican pot roast tacos
Time
210
Serves
6
Difficulty
Easy
Summer pot roast
Summer pot roast
Time
90
Serves
2
Difficulty
Easy