Delicious, stick-to-your-ribs Provencale Style Beef with Olives and Capers

This delicious and easy pot roast, adapted from a Food Network recipe by Aaron McCargo Jr. uses an economical chuck roast for a satisfying dinner that will leave your guests begging for the recipe. Don't hesitate to use the habanero pepper. It really packs on a lot of flavor. If you really don't like a lot of heat, you can substitute a jalapeno. There is a ton of delicious sauce, so serve with mashed potatoes, rice or your favorite starchy side. This serves 4-5 people. You can use a larger roast if you have more guests, without changing the amount of ingredients. You can also make this with a brisket.

Ingredients:

2 Tablespoons canola or grapeseed oil

1 3-4 lb boneless Chuck Roast

1 Tablespoon sea salt

2 Tablespoons freshly ground pepper

1 medium onion chopped

2 large carrots peeled and cut into 1/2 inch slices

8 cloves of garlic, chopped

1/2 teaspoon dried oregano (or 1 Tablespoon fresh)

1/2 teaspoon cumin

1 cinnamon stick

1 28 oz can crushed tomatoes

1 cup beef stock

1 habanero  pepper

1/2 cup chopped parsley (reserve a small amount for garnish if desired)

1/2 cup chopped good green olives, pitted

1/4 cup capers (drained)

1. Preheat oven to 300

1. 2. 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 5 minutes. 
2. 3. Add the onions, carrots, garlic, parsley, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and just place it on top of the preparation. 
3. 4. Cover with a tightly fitting lid and braise in the oven until the meat is fork tender, about 3 hours. Remove from oven, fold in the green olives and capers. Sprinkle with reserved parsley. 
4. 5. This keeps well in a warming drawer, or 200 degree oven.
5.