Spanish Beef Roast

Four ingredients. One pot. Meat so tender it falls apart when you look at it funny.

This Spanish-style beef roast is about as simple as cooking gets. A 4-pound beef roast gets browned, then braised with whole canned tomatoes, a jar of briny green Spanish olives (juice and all), and a splash of water until it practically shreds itself.

The olives are the secret weapon here. Their salty, tangy brine melds with the tomato juices to create a sauce that tastes like it simmered for days.

Serve it over rice, egg noodles, or with crusty bread to soak up every drop.

Chef Tips

• Brown the roast on all sides before adding liquid. That seared crust builds deep, savory flavor in the final dish.
• This is a “low and slow” recipe. Don’t rush it. The meat should literally fall apart when it’s done.
• The olive brine does a lot of the seasoning work, so taste the sauce before adding extra salt.