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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (3- to 4-pound) chuck roast |
2 tablespoons vegetable oil |
1 (3-ounce) jar pimiento-stuffed olives, undrained |
2 medium onions, sliced |
1 1/2 cups tomato puree |
1/2 cup water |
hot cooked rice |
hot sauce |
Directions:
1. Combine flour, salt, and pepper; dredge chuck roast in flour mixture. Brown the roast on all sides in hot oil in a large Dutch oven.
2. Slice olives, reserving liquid. Place sliced olives and onion on top of roast. Combine tomato puree, water, and reserved olive liquid; pour over roast. Cover and simmer 2 1/2 hours or until meat is tender.
3. Remove roast to a warm serving platter; spoon pan drippings over roast. Serve with hot cooked rice and hot sauce.
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