Beef Pot Roast With Olives And Capers Food

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

PAT'S ROAST BEEF

Steps:

• Preheat the oven to 375 degrees F.
• Season the beef with salt and pepper, to taste.
• Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
• Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
• Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
• While the beef is resting, prepare the gravy.
• Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
• Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.

PUERTO RICAN POT ROAST

Steps:

• Make a deep cut with a sharp knife across the meat.
• Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
• Add 1 T oil.
• Pound into a smooth mixture and stuff this mixture into the cut in the roast.
• Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
• Add water, salt and remaining peppers, chilies and onions.
• Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
• Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
• Stir into pot.
• Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

SPICE-BRAISED POT ROAST

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.