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.
Tips & Substitutions
For added flavor, consider marinating the top round steak with spices overnight. If you can't find pitted olives, you can use whole olives and pit them yourself. For a spicier kick, add more chili powder or a dash of hot sauce. If top round isn't available, flank steak can be a good substitute.
Serving Suggestions
Serve this flavorful Brazilian pot roast over a bed of the remaining tomato sauce for a delicious presentation. It pairs beautifully with cooked green beans or a fresh salad. For a complete meal, consider serving alongside Evoyn'S Red Beans And Rice, which complements the dish well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water or broth to keep it moist. Alternatively, you can microwave it in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Brazilian Pot Roast contains roughly 610 calories, with 16g protein, 100g carbohydrates, and 17g fat. It is an excellent source of protein (32% of the Daily Value) and iron (27% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 2437mg per serving (106% of the Daily Value).
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).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts of beef such as chuck roast or brisket. These cuts have more fat, which will add flavor and tenderness to the dish. Just adjust the cooking time as needed, since tougher cuts may require longer cooking to become tender.
Is there a vegetarian option for this recipe?
Certainly! You can replace the beef with a hearty vegetable like portobello mushrooms or jackfruit. Use vegetable broth instead of beef bouillon and add a variety of vegetables like zucchini and carrots for added texture and flavor.
What type of olives work best in this pot roast?
Green olives or kalamata olives are great choices for this recipe, as they provide a nice briny flavor that contrasts well with the richness of the beef. If you prefer a milder taste, black olives can be substituted, though they will change the flavor profile slightly.
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).