Cuban Pot Roast With Capers And Olives |
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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Some of my favorite flavors adapted to a slow cook method. It is a great meal to come home to after a long day at work. Best over a saffron rice. Ingredients:
1 tbsp of olive oil |
2 lb. chuck roast |
1/2 teaspoon of salt |
1/2 teaspoon of freshly ground pepper |
1 medium onion, sliced in half moons as thin as possible |
2 carrots sliced in 3 inch long sticks not too thin |
1 red bell pepper cut in strips |
3 garlic cloves chopped |
1 28 oz. can of tomatoes in juice, drained and chopped |
1 can of low sodium beef broth |
1/2 teaspoon of oregano |
1/4 cup of dry sherry |
generous pinch of cinnamon |
1/4 teaspoon of cumin |
1/2 cup of chopped pimento stuffed green olives |
2 tablespoons of capers-drained |
Directions:
1. In a large skillet (use dutch oven if you want to speed cook), heat oil.
2. Rub chuck roast with salt and pepper.
3. Brown on roast on all sides.
4. Layer onions, carrots, red peppers on the bottom of your slowcooker
5. *Layer in bottom of dutch oven for speed cook*
6. Place meat on top of veggies.
7. Mix seasonings up to the green olives and caper and pour over the beef.
8. Cover with lid and slow cook for 6 to 8 hours.
9. *Bake in 350 degree oven for 2 1/2 hours*
10. When the roast is finished cooking, skim off any fat from the surface and add the olives and capers to the sauce.
11. Serve over saffron rice.
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