The Sauce: Caper Sauce -This chunky caper sauce is loaded with contradictions, pickled capers and vinegary balsamic, sweet craisins and tomatoes, plus aromatic onions and garlic. As it simmers and reduces, the opposing flavors marry into a briny sweet sauce to seep into a slow roasting beef.
Pot Roast is back in town
Pot Roast was Sunday dinner fare near every week when I was growing up. Mom would load a roasting pan with a beef roast, potatoes, carrots and onions to serve nine, then season and cover to bake while we were at church. I have fond memories of coming home hungry from services and opening the side kitchen door to the aroma of pot roast filling the whole house. Mom made the best pot roast, fork tender and succulent, root vegetables cooked soft and infused with the beef juices. So, so delicious.
I, on the other and, didn’t do much roast cooking when my children were growing up. Not too good at this menu, I found myself falling into a routine of rarely cooking the same dish for Sunday dinner. After all these years I am finally ‘coming home’ to the idea that a sumptuous pot roast is right for special occasions. I started making versions of pot roast and love this chunky briny caper sauce with a warm smoky dry rub. Enjoy!
2011 AniversaRecipe – Pork Chops with Mango Salsa
Recipe: Pot Roast with Caper Sauce
Prep Time: 15 Minutes | Inactive Time: 20 Minutes | Cook Time: 5 Hours 15 Minutes | Yield: 6 Servings | Level: Easy
- 1 3 lb chuck roast
- 1 Tbsp kosher salt
- 2 tsp cumin
- 2 Tbsp canola oil
- 1 cup diced onion, about 1 medium
- 5 cloves garlic, rough chopped
- 1/3 cup balsamic vinegar
- 1 cup canned diced tomatoes
- 3 ounces capers, drained
- 1/3 cup chopped craisins
1 Preheat oven to 275 degrees.
2 Combine the salt and cumin then rub over all sides of the roast.
3 Heat oil in a dutch oven on high. When the pan is very hot, sear the meat on both sides and remove to a plate.
4 Add the onion and garlic to the pot and cook, stirring, until the onion is soft, about 3-4 minutes. Add the vinegar and deglaze the pan by scraping off the bits on the bottom of the pan. Add the tomatoes, capers and craisins. Bring to a boil and reduce the liquid by half, about 3-4 minutes.
5 Place the roast back into the pan and spoon some of the caper sauce on top. Cover and place in a 275 degree oven for 5 hours. Remove from the oven and let rest for 20 minutes.
7 Slice the meat and serve on a platter with the caper sauce spooned over the meat.
Crockpot – Place half the caper sauce in the crockpot, add the roast and spoon the remaining sauce on top. Set the crockpot on low for 9-10 hours.
Serve with mashed potatoes and a green salad.
Load sliced meat and some chunky sauce on a sub roll for a delicious hot roast beef sandwich.
- Exchange canned for fresh tomatoes or tomato juice.
- Exchange capers for chopped stuffed green olives.
- Exchange craisins for raisins, golden raisins, or dried cherries.
Inspiration – Alton Brown
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: October 17, 2012