Cabernet Pot Roast with Olives and Capers
Rich, warm and delicious. This slow cooked pot roast is the perfect comfort food. Chock full of Mediterranean flavors - a fabulous winter meal. Makes 6-8 servings.
| 1 - 4 lb. | boneless beef chuck roast, trimmed of excess fat |
| Kosher salt and freshly ground black pepper | |
| 2 Tbsp. | Napoleon Extra Virgin Olive Oil |
| 1 large | onion, peeled and cut into ½ inch wedges |
| 1 large | fennel bulb, cored and cut into ½ inch wedges – fronds reserved |
| 3 | garlic cloves, peeled and thinly sliced |
| 2 tsp. | dried Italian seasoning |
| 1 - 28 oz. can | whole peeled tomatoes, drained |
| 1 cup | Cabernet Sauvignon |
| 1 cup | low salt beef broth |
| 1 | bay leaf |
| ½ cup | Napoleon Pitted Kalamata Olives – drained and rinsed |
| 2 Tbsp. | Napoleon Capers – rinsed and chopped |
Preheat oven to 300°F
Season the roast on all sides with salt and pepper. Heat olive oil in a heavy Dutch oven over medium high heat. Add the roast to the pot and sear well, turning to brown each side, about 15 minutes total. Transfer browned roast to a large plate.
Pour off all but 1 tablespoon of the drippings from the pot, place over medium heat and add the onion and the fennel. Sauté the vegetables until they begin to brown, about 5 minutes. Add the garlic and Italian seasoning and sauté for 1 minute. Add the tomatoes, one at a time, using your hands to crush each one as it is added. Cook, stirring, for about 3 minutes, scraping browned bits up from the bottom as you stir. Add the wine, beef stock and bay leaf and bring to a boil. Continue to boil for 5 minutes.
Return the roast and any juices that have accumulated to the pot. Cover and place in oven. After 1½ hours, add the olives to the pot and turn roast over. Continue cooking until tender, 1 to 1½ hours longer.
Transfer cooked roast to a cutting board and tent with foil. Remove the bay leaf. Tilt pot and spoon excess fat from the juices. Add the capers and bring to a boil, cooking until the liquid is reduced and slightly thickened, 5-7 minutes. Taste the sauce for seasoning and add salt and pepper if needed.
Cut the roast into ½ inch slices and transfer to serving platter. Spoon sauce over and garnish with reserved fennel fronds, if desired.
Approximate Nutritional Analysis per Serving:
Calories 689
Total Fat 49g
Saturated Fat 18g
Trans Fat 0g
Cholesterol 154mg
Sodium 612mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars 2g
Protein 45g
© 2008 The Napoleon Co.