Yield
8 to 10 servings

How to Make It

Step 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.

Step 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.

Step 3

Remove roast to a warm serving platter; spoon pan drippings over roast. Serve with hot cooked rice and hot sauce.

Oxmoor House Homestyle Recipes

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