Best 3 Beef Pot Roast With Olives And Capers Recipes

Discover the culinary delight that is Beef Pot Roast with Olives and Capers, a classic dish that tantalizes taste buds with its savory flavors and tender meat. Embark on a culinary adventure as we unveil the secrets behind this traditional pot roast, featuring succulent beef braised to perfection in a rich and flavorful broth. Along the way, we'll explore variations of this beloved dish, including a modern twist with a tangy lemon-herb sauce and a hearty slow-cooker version that infuses the beef with fall-off-the-bone tenderness. So, gather your ingredients, prepare your taste buds, and let's delve into the world of beef pot roast, where comfort food meets culinary excellence.

Here are our top 3 tried and tested recipes!

SPICE-BRAISED POT ROAST

Spice-Braised Pot Roast image

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1 boneless beef chuck roast (2-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/4 cup white vinegar
3 tablespoons tomato puree
1 tablespoon poppy seeds
1 bay leaf
2-1/4 teaspoons sugar
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
Hot cooked egg noodles

Steps:

Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

ITALIAN POT ROAST

Italian Pot Roast image

Provided by A Family Feast

Categories entree

Time 4h

Number Of Ingredients 17

Ingredients

¼ cup extra virgin olive oil
3 pound chuck roast, rolled and tied
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups carrots, cut into one-inch pieces
1 ½ cups celery cut into one-inch pieces
2 cups onions, cut into large dice
4 tablespoons tomato paste
4 whole garlic cloves
¼ cup dark red wine, such as merlot or burgundy
2 bay leaves
8-ounce jar sundried tomatoes in oil, oil drained
1 28-ounce can crushed tomatoes
2 cups beef broth
4 sprigs fresh thyme
1 tablespoon dry oregano
1 tablespoon dry basil

Steps:

Preheat oven to 350 degrees F.
In a large Dutch oven, heat olive oil over medium high heat.
Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
Add the tomato paste and garlic and cook for two more minutes.
Add wine to deglaze. Cook until the wine evaporates.
Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.

Nutrition Facts : ServingSize Serving, Calories 506 calories, Sugar 15.8 g, Sodium 1028.6 mg, Fat 21.8 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 29 g, Fiber 7.3 g, Protein 51 g, Cholesterol 134 mg

BOLICHE (CUBAN POT ROAST)

Boliche (Cuban Pot Roast) image

A Cuban style pot roast recipe we use at the fire house.

Provided by Viper725

Categories World Cuisine Recipes Latin American Caribbean

Time 6h40m

Yield 8

Number Of Ingredients 15

Ingredients

4 pounds beef eye of round roast
2 (4 ounce) links chorize sausage, cut into pieces
6 cloves garlic
½ teaspoon dried oregano
⅛ teaspoon paprika
salt and ground black pepper to taste
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
½ cup olive oil
2 large onions, thickly sliced
2 bay leaves, crumbled
1 cup dry sherry
3 cups beef broth, or more if needed
4 potatoes, peeled and halved

Steps:

Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

Nutrition Facts : Calories 585.5 calories, Carbohydrate 31.1 g, Cholesterol 94 mg, Fat 32.7 g, Fiber 3.2 g, Protein 38.5 g, SaturatedFat 9.1 g, Sodium 890.5 mg, Sugar 4.2 g

Tips:

Choose the right cut of beef: Chuck roast or brisket are good choices for pot roast, as they have a good amount of fat and connective tissue that will break down during cooking and make the meat tender.
Brown the beef before braising: Browning the beef before adding it to the slow cooker will help to develop flavor and color.
Use a flavorful braising liquid: The braising liquid is what will give the pot roast its flavor, so make sure to use a flavorful combination of ingredients. A good base is beef broth, but you can also add red wine, beer, or even coffee.
Add vegetables and herbs: Vegetables and herbs will add flavor and nutrition to the pot roast. Good choices include carrots, celery, onions, garlic, thyme, and rosemary.
Cook the pot roast on low heat: Pot roast should be cooked on low heat for a long period of time in order to make the meat tender. 8-10 hours is a good rule of thumb.
Let the pot roast rest before serving: Once the pot roast is cooked, let it rest for 15-20 minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Beef pot roast with olives and capers is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its tender beef, flavorful braising liquid, and briny olives and capers, this pot roast is sure to please everyone at the table.