From green pitted olives to dry, spiced olives, Chef Brad Smoliak experiments with the flavourful fruit.

Italian Style Pot Roast

Ingredients:

• 2-3 lb         chuck roast
• 2 tbsp         oil
• 1                 medium onion, sliced
• 1 14oz can  tomatoes, with liquid
• 1 cup          stock or water
• 1 cup          red wine
• 2 tbsp         balsamic vinegar
•                   sprigs of thyme
•                   garlic cloves
• ¼ cup         flour
•                   kosher salt
•                   pepper
• 3 tbsp        chopped parsley
• 1 cup         olives, roughly chopped (any kind)
  
•                   pasta (any kind)

Directions:
Pre-heat oven to 275 degrees. Heat a heavy Dutch oven over medium high heat. Season the beef with salt and pepper, generously, and then dust with flour to evenly coat.  Pour oil into pan and roast until brown on all sides. 

Remove meat from pot, reduce heat, remove any excess fat, and then add onions and sauté until soft.  Add the stock, wine, tomatoes, vinegar, thyme and garlic cloves. Bring to a boil, then gently place roast in pot, cover with tight fitting lid or wrap with foil. 

Braise in oven for 3-4 hours or until fork tender. Add the parsley and olives. Serve with pasta.