Brazilian Pot Roast
Brazilian Pot Roast features tender beef stuffed with savory olives and tomatoes, slow-cooked to develop rich flavors, perfect for hearty family meals or special gatherings.
Ingredients
Instructions
- Cut a slit through the center of the steak, 3 to 4 inches long.
- Enlarge the pocket to about 1 inch from all edges of the meat.
- Rub inside the pocket with 1 teaspoon salt.
- Coarsely chop the olives.
- Heat the salad oil in a skillet.
- Add chopped onion, green pepper, and garlic; cook until the onion is clear.
- Add canned tomatoes, chopped olives, chili powder, and remaining salt.
- Cover and cook gently for 5 minutes.
- Mix cooked rice with 1 1/4 cups of tomato sauce.
- Spoon the rice mixture into the pocket of the meat and skewer shut.
- Cook bacon slices until crisp, then remove from skillet.
- Add the bacon to the remaining tomato sauce.
- Add the meat to the bacon fat and brown well on all sides.
- Dissolve the beef bouillon cube in 1/2 cup water and add to the meat.
- Cover and cook slowly for 1 hour.
- Remove the cover and spoon additional tomato sauce over the meat.
- Cover and cook for 30 minutes longer.
Nutrition & Diet Analysis (per serving)
745
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).