Brazilian Olive Stuffed Pot Roast Recipes

GARLIC-STUDDED POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
• Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
• When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
• Preheat oven to 450 degrees F.
• Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
• Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

BEEF POT ROAST WITH OLIVES AND CAPERS

Steps:

• Preheat oven to 300 degrees F.
• In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper 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 from oven, fold in the green olives, capers and parsley and serve over rice, if desired.

BRAZILIAN OLIVE-STUFFED POT ROAST

Steps:

• Drain 1 cup ripe olives, reserving liquid. Chop ripe olives finely. Mix with parsley, cheese, 2 teaspoons chili powder, salt and garlic.
• Make about 15 slits in roast, and force ripe-olive mixture down into slits.
• Brown roast slowly on all sides in an oiled skillet or Dutch oven. Drain off and discard fat.
• Add onion to meat and brown lightly. Mix tomato sauce with 1/2 cup liquid reserved from olives and remaining teaspoon of chili powder and pour over roast. Heat to boiling, reduce to low heat and cover pan. Simmer about 2 hours or until meat is tender, basting once or twice.
• Pare and cut carrots into thick diagonal slices. Wash zucchini and cut into halves. Add carrots to meat 30 minutes before meat is done. Cook 15 minutes, then add zucchini and remaining olives and cook 15 minutes longer.
• When meat and vegetables are tender, remove to heated serving dish. Skim fat from remaining pan liquid. Mix flour with 2 tablespoons cold water. Add a little of the hot liquid, then combine with remaining liquid in pan. Cook, stirring until mixture boils and thickens. Serve sauce over meat and vegetables.