Pot Roast

Total Time:
4 hr 30 min
30 min
4 hr

3 to 6 servings

  • 1 (2-pound) blade cut chuck roast
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • Vegetable oil
  • 1 medium onion, chopped
  • 5 to 6 cloves garlic, smashed
  • 1 cup tomato juice
  • 1/3 cup balsamic vinegar
  • 1 cup cocktail olives, drained and broken
  • 1/2 cup dark raisins
  • Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

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4.4 315
SAFETY ALERT! DO NOT COOK THIS RECIPE as written unless you want to have Alzheimer's Disease! It calls for using aluminum foil in direct contact with acidic foods (vinegar and tomatoes). There is a known link between Aluminum and Alzheimer's (my friend is a neuropharmacologist and discovered the link years ago). Aluminum is a highly reactive metal and the acids leach it out of the foil and right into your food. ZOIKS! Please rewrite this recipe, Alton!   item not reviewed by moderator and published
I was skeptical with the raisins & olives, but this is the best Pot Roast I have ever had!!! And I've made quite a few!... I'll never make it any other way now! item not reviewed by moderator and published
I think it's fascinating the reviews are all 5 stars or 1. No in betweens. I wonder if those who disliked it used the 7-bone chuck roast....this cut is the perfect one, and Alton uses it for a reason. The guidelines set forth in Chuck for Chuck are awesome. I riff on this constantly, and it never fails no matter how I tweak the flavors. Meltingly tender every time. I have some in the oven now trying sweet potatoes instead of raisins for the sweet element. I can smell it, can't wait to eat it tomorrow! item not reviewed by moderator and published
Really Nasty!<div>I normally LOVE Alton's recipes. In fact, when searching for a recipe, my search is always Alton Brown whatever-I'm-searching-for. But, this was absolutely nasty! Too sweet, yucky flavor, UGH! I wasted a very nice roast for this. Where we usually fight over roast beef leftovers, this one is just sitting there in the fridge and will probably end up being fed to the dog! NASTY!</div> item not reviewed by moderator and published
Nasty tasting!  Chewy.  Made it exactly as the recipe was written, just yucky.  item not reviewed by moderator and published
Alton slayed it. Winner winner pot roast dinner! item not reviewed by moderator and published
We made this tonight and it was excellent!  By far, the best pot roast I have ever had (sorry Grandma).  We do not have a stick blender, so we put the sauce and "chunkies" in the blender and gave it a spin.  Awesome! item not reviewed by moderator and published
I tried this and it's an epic fail. Meat is rubbery and I changed the recipe because It's an awful combination of flavor. I will never do this again. If there's ) star I will definitely give this one. item not reviewed by moderator and published
I've made this twice now, following the recipe exactly (even adding the green olives which are possibly the most nasty food ever).  It is one of the only recipes I've tried that every single person in my family loves.  Some eat it without the sauce (which is completely crazy because the sauce is delicious), and the meat is still tender and amazing.  This is my go-to from now on for the Sunday roast. item not reviewed by moderator and published
Bad, bad, bad. Everything about this recipe is wrong. Taste? I'm fine with non-traditional recipes, but the results should still taste good. Cumin, raisins, tomatoes, olives, garlic, vinegar and beef do not compliment each other. It was like chili mixed with bad A1 steak sauce. Texture? Nope, tough and chewy, not enough time or high enough temperature to break down the collagen. Ask any competent BBQ pit master. You can BBQ a brisket at this temperature but it will take 12+ hours before it's done. Even with a nearly boiling braising liquid 3 1/2 hours won't cut it no matter what anybody says. Appearance? Very unappetizing. item not reviewed by moderator and published
Alton is my go-to source for recipes. However, something went horribly awry with this. I was pretty skeptical about the 190-200 degree oven temp, thinking, "There is no way that's going to be done in 3.5 hours at that temp." I was right. I just checked and the roast appears to be medium rare at best. Now I have a house full of family members waiting for pot roast who are going to get a couple roast chickens from the local supermarket instead. Very disappointing. item not reviewed by moderator and published
This was incredibly easy to prepare and ridiculously tasty. I would make it again with no reservation. My roast was about 4 pounds so I added an additional teaspoon of cumin and kosher salt. I applied the rub in advance, which I think intensified the flavor. I also set the cooking temp to 195 (right between the suggested 190-200 degrees), and it took about 4 hours to cook. Without a meat thermometer, I took Alton at his word and the result was outstanding. item not reviewed by moderator and published
This is a strange mix of ingredients, and I did not like the result at all. I was skeptical that this would be good, with all the strong flavors of olives, vinegar and tomato juice. And I do not like olives at all, but I thought the flavors would meld together and obscure the specific olive flavor. My skepticism was accurate. I like the method and the idea of this recipe, but not the mixture of strong flavors and the sweetness from the raisins. item not reviewed by moderator and published
This is our favorite recipe for pot roast. I omit the raisins and olives (personal taste) and use three fresh tomatoes in place of the tomato juice.we serve this to friends and family and they think it's the best. I no longer look for recipes for pot roast because this is it. item not reviewed by moderator and published
Made this quite a few times, love the flavor and the texture. I would recommend it to any who love the flavor of cumin, which adds a bit of an exotic taste. If you're more of a traditionalist, it may not be to your taste, but I recommend you try it at least once. item not reviewed by moderator and published
GREAT! Easy prep, wonderful aroma while cooking and great tasting! We 'thought' there was tomato juice in the pantry, so I used V8 juice - worked well. Great as reheated leftovers. Love Alton's recipes, shows and the humor that's just a bit off bubble. When's the next "Feasting on Asphalt"? item not reviewed by moderator and published
As far as the ingredients, I followed it to a T. I used a 2 pound bottom roast. As far as the cooking method, I browned the roast thoroughly followed the rest of the directions with the onion, garlic, then the tomato juice, vinegar, raisins, olives, but then I put it all in a crock pot on high for 4 hours then low for 1.5 hours. The meat was perfect - it fell apart. We don't care for the taste too much, though. Maybe it will be better tomorrow, but I probably will not make it again. item not reviewed by moderator and published
Made this yesterday using a 4 lb. bottom round in an enameled cast iron dutch oven. I brought it to a simmer before putting it into the oven. It was done in 3 hrs &amp; 15 minutes. Doubled all the ingredients. Very good &amp; a nice change. The meat was perfectly done. Will certainly be in the braised beef rotation. Not 5 stars because, IMHO, it's not best-in-class. item not reviewed by moderator and published
I made this last night and we thought it was awesome! We were tired of the same old, same old and this had such a flavor punch! I will definitely make this again. item not reviewed by moderator and published
I can comment about how versatile this recipe is. All I had was beef, onion, garlic, salt, pepper, olive oil, Mirin, and leftover Tikka Masala sauce from a package. I followed the recipe using those ingredients and put the roast in at 250 for almost 4 hours. The tinfoil was packed tightly around the roast. The sauce was lovely and goopy so it stayed on the roast. Soon very delicious. The meat wasn't as tender as I prefer but my husband liked it. I'll try the crock pot next time. I think browning/searing is essential to keeping juices in, regardless of your methods, but protecting the meat's moisture while cooking is also key. item not reviewed by moderator and published
I browned the meat as directed. For the sauce I subsituted sun-dried tomatoes instead of olives and raisins (which would not be popular in my house. Now here's the big change - I threw it all in a crock pot for 8-10 hours on low. The meat fell apart, and everything was tangy &amp; delicious. This probably doesn't give the meat the same texture as Alton's oven cooking, but it was really nice to come home to after a day at work. I've made it this way a couple times now. item not reviewed by moderator and published
I made this last night for Christmas Eve dinner (a new tradition. I followed the directions exactly and made the foil pouch. A few hours later, took it out of the oven and let it set. I was afraid it wasn't going to be done enough or tender, but, WOW. Fork tender and delicious. I just put the sauce as it was over the beef. I didn't find it to be too salty as other reviewers did and actually added extra salt. Thanks Alton! A hit with everyone and very easy as well. I'll make this regularly as chuck roasts like that are fairly inexpensive. The one I made was about 4 lbs. and was $14.00. A lot less than what I used to spend on Christmas dinner. item not reviewed by moderator and published
I made this last night. The sauce was great, but the meat came out very dry and tough. Today my wife says the meat is less tough (I don't see how that could be, but that is what she says. I believe the problem was the cut of meat. I could not find a genuine blade roast or even a seven-bone roast anywhere. I had to go with a "boneless chuck roast"; the butchers said they didn't have they other stuff because they were trying to be "upscale." I would love to hear it if there is some way to get the fork tender result with a more "upscale" cut. I'm gonna have to go back to Boston Butt. item not reviewed by moderator and published
This is the best recipe on FoodNetwork...period! We throw the whole lot in a slow cooker for 6-8 hours and it falls apart like a charm. One of our family's favorite meals. Sometimes we substitute the rasins for craisins (dried cranberries, to change it up...it adds a bit of sweet tanginess. Yum... item not reviewed by moderator and published
This was good, not great. Have to cook a lot longer or at a higher temp to produce a tender roast. The sauce has a different flavor profile, I believe from the olives and vinegar. Not bad, but I prefer the "classic" pot roast. Mom wins out over Alton this time! item not reviewed by moderator and published
Absolutely LOVE this recipe! Plenty of flavor, unlike the pot roasts I grew up with (sorry Mom and Grandma, and I like how different it is from the standard potato/carrot/onion accompaniment to pot roast. I made it in the crock pot and the house smelled heavenly when I got home. Think I'll try and adapt it to my pressure cooker so I don't have to wait as long for it to cook! item not reviewed by moderator and published
This was really good! I used a 3-lb chuck roast, which I seared on the stove top before cooking off the veggies and throwing it all into a crock pot. After about 6-7 hours on low, the meat was fall-apart tender and not at all dry. Pureeing all the sauce/onions/olives/raisins in the blender made for a nice gravy too. That gravy went really well with the beef, roasted root veggies (celeriac, parsnips, carrots, potatoes, and crusty bread on the side, the perfect meal for a windy, rainy day (thanks, Hurricane Sandy. I used a large can of crushed tomatoes instead of tomato juice and added about 1 cup of white wine. item not reviewed by moderator and published
stomach churning. I followed the recipe with the exception of the foil pouch -- instead I used a casserole dish with a tight fitting lid. I don't cook with aluminum foil and high-acid foods like tomatoes and vinegar. The flavor of the sauce was okay, not great, just ok, very acidic and tangy. The texture of the half purred half "chunkies" together with the acidic tang made eating this sauce feel like vomiting in reverse. If the sauce were pureed and then strained perfectly smooth or left as intact rasins and olives I might have liked it better. 3 1/2 hours wasn't enough time for the meat to break down, it was still inedible as shoe leather, possibly because my casserole dish took longer to heat up but I doubt it would be that significant. I let it braise for almost 5 hours before I gave up on it and ordered pizza. Sorry Alton, this one was a miss. item not reviewed by moderator and published
Wow. I was told by more than one dinner guest this was the best pot roast they ever had. I agee. I used a roast just over 4lbs so I doubled the whole recipe and used a crock pot instead of foil. After 3 1/2 hours, I removed the meat to rest it for 1/2 hour. Not eating it during that time because it smelled so good was the hard part. I dumped everything left in the pot into my vitamix blender and put it on high for 3 minutes. This made a truly delectable sauce. Pouted some over the meat before service. I had requests for the sauce recipe as well as th roast recipe. I'd make another roast just to get more of this sauce. It's THAT good. item not reviewed by moderator and published
Such a tasty dish from AB! I've tried this before, but could never get it as tender as I wanted. Today I tried a different approach, putting it in the Crock-Pot instead of foil (didn't want the oven on all day when it's mid-90's outside. Left it for 8-9 hours, and it was PERFECT! Took the meat out, put the stick blender right in the Crock-Pot to pulverize the "chunkies". I will make this recipe no other way from now on. The taste is delicious. I use a 3-4 pound chuck roast, so I up the amounts of olives, tomato juice, raisins, and balsamic vinegar, as well as the salt and cumin. Just left the Crock-Pot on low. item not reviewed by moderator and published
Great! It is a bit acidic, but I think if I rinse the olives next time, it should be perfect. I used clamato juice instead of tomato. My family loved it, and they have a tendency to be picky about anything they consider "wierd". item not reviewed by moderator and published
first time trying this. didn't have tomato juice or raisins. used tomato sauce and diced papaya. didn't have cheap olives, used expensive, martini soaked olives. my wife, a finicky eater, loved it! tender, juicy, and favorful. she didn't even put catsup on, her usual condiment that masks the tastes she doesn't like. item not reviewed by moderator and published
I have made this recipe at least half a dozen times, but this is my first time reviewing. I shunned pot roasts because those of my youth were dry, chewy and tasteless. This pot roast is exactly the opposite: juicy, tender and tasty. I believe it's important to use the ingredients as prescribed (i.e. cheap cocktail olives, not black olives, but I have used various substitutions for the tomato juice. I've also used this recipe in a pressure cooker. Just reduce the liquid a little and cook for 90 minutes. I have found that I have to remove some of the rendered fat from the sauce before blending with "the chunkies". It does have an orange color, but, the sweet and sour sort of taste is yummy! item not reviewed by moderator and published
Great twist on an old favorite! Tried this and the whole family loved it! Including my 3 year old! The sauce is delicious and the roast was juicy and wonderful. Not your Grandmas pot roast but even better!! item not reviewed by moderator and published
Tender! I skipped the olives and raisins because I did not have the tomatoe juice. I used 1 jar of bruschetta instead. Perfect! item not reviewed by moderator and published
The roast turns out wonderfully tender each time I use this recipe. I have cooked it both in crock pot and the oven. It turns out pretty salty if I put in all of the olives. It was a very different taste the first time I cooked it. Most people will not be used to it. After that, it grows on you. Who would ever have thought of putting raisins, tomatos, and olives together with cumin?? Sounds Brazilian with a German influence to me. My husband is going to cook this tonight solo. I only recommended this recipe to him because it is pretty simple. item not reviewed by moderator and published
I was also skeptical of the list of ingredients. I used a 1.6 lb. "Bnls Bf Angs Chk Pt Rst BL". Instead of raisins I had a partial bag of wild berry trail mix blend in the pantry. The olives were a green and black olive mix. I substituted 1 can of diced tomatoes for the tomato juice. I used a dutch enameled oven which I preheated before I added the meats and vegetables. I placed three quartered potatoes and 5 carrots on top of the roast and the vegetable/sauce mix. I laid foil on top to confine the steam somewhat. My roast actually took more like 4.5 hours to come to a fork tender stage, and I boosted the oven temperature to 225 in the last half hour. Probably the greater cooking effort is due to not using the recommended foil pouch. I could not bring myself to blend the "chunkies" into a sauce, so we could taste the fruit and the olives. The carrots and potatoes were done perfectly. This pot roast is absolutely superb in all respects - this recipe was a HUGE success for us. item not reviewed by moderator and published
very easy to make - I made this in the crockpot instead. I used a can of tomato soup instead of juice. Very tender, great taste. item not reviewed by moderator and published
This was a very easy &amp; delicious recipe! It’s slightly sweet - consider that you're adding raisins, balsamic vinegar &amp; tomato juice. It is still quite savory. I used my dutch oven (I just got one for Christmas and HAD to use it! and it was fantastic! You can follow this recipe to the letter and I'm confident that it will come out delicious. If you don’t like "sweet" with your pot roast, then you may not like this. It’s not super sweet, but you can taste it. The things I did different were that I included black pepper in my rub, browned the roast on both sides before cooking the onions and added a bag of baby carrots &amp; approx. 1 C. of beef stock to the pot before boiling the sauce. I left my roast in the oven for the full 3½ hours. I let it rest for ½ hour. I removed my carrots and puréed about ¾ of the olive/raisin sauce. The roast came out very tender and very juicy!!! I will DEFINITELY be making this again! item not reviewed by moderator and published
I love this inexpensive and flavorful pot roast. The olives and raisins in the sauce sort of make a steak sauce .It is the only way I would cook a 7 bone roast. I love cumin so I really douse my roast in it when I do the rub. I usually make two pot roasts at a time. Then I slice them, add a little of the juice and store them in the freezer in meal sized portions. I usually skim off the excess fat from the juice first to cut the fat content in this meal. This meal is a great way to save time and cooking energy while providing a great tasting meal. item not reviewed by moderator and published
I love eating roast beef, but I've always struggled with cooking it. I buy a side of beef periodically and the roasts are my nemesis. Raisins and olives sounds horrible, but I trust Alton knows what he's doing. I made it pretty much as directed. When you're done you puree the olive, onions, raisins, garlic, and pan drippings into a sauce that's pretty much like Heinz 57 steak sauce. It's that same funky orange color and it's delicious! Olives and raisins?!? Who knew that was a good idea? item not reviewed by moderator and published
I've been making this one a while now and we love it. I have made it with no olives, a few olives, half a cup and tomorrow I am going up to 3/4 c. My husband always said he hated them and is coming to realize they are good so I am working him up to full strength. I have used tomato juice, canned tomatoes and, once in desperation, ketchup mixed with water. Tomorrow I am also trying it with venison shoulder roast. I always serve this with pasta so we can spoon the sauce over it. I have probably made this 10 times now and it is always awesome. I also do not use the foil packet and cook it a little hotter in a Dutch oven. item not reviewed by moderator and published
Oh wow. Gross. Created an account just because this recipe HAS to be commented on, it's the first Alton recipe to totally bomb. While my roast was melt in your mouth tender, it tasted like arse so ended up in the trash anyway. WAY too acidic, not at all pleasing to the pallet. I followed the recipe to the letter, so it wasn't a user error. Just... wow. item not reviewed by moderator and published
...and I loved the roast. Delicious and easy. The only trick is finding the "alias" for this cut of meat in your local supermarket. item not reviewed by moderator and published
I first made this recipe a few years ago. Until then I thought my mom made the best pot roast in the world. I wasn't alone in that assessment. However, always willing to try something new I decided to make Alton's recipe after watching him demonstrate it on his show. OMG! Absolute heaven. I refer to it as my Mediterranean Pot Roast. Not trusting myself with the double wrap foil method I made it in a dutch oven the first time. Turned out wonderful. I now plop the roast in my crock pot after browning, again it turns out perfect. I simply remove the roast and use my hand blender to make fabulous gravy. I always make those thick frozen Reems noodles serve with the gravy. It is now the dish my 85 year old mom requests for her birthday dinner. I've since sent this recipe to many of my friends and they've all adopted it as their pot roast of choice. Thanks Alton! item not reviewed by moderator and published
I love this pot roast...much better than my mother's (Sorry Mom! ....RIP. I don't use chuck, but "Top Round" something or other? Well, it comes from the cow's back end, inner thigh I believe? Cook it slowly....as Mom used to say...." Cook meat slowly and vegetables fast.." I left out the olives at first and still tasted great. I also score the meat (across the grain before browning it. The roast is always tender and the cumin and balsamic vinegar is just enough to give it a zing! Mom would have loved it.....maybe they have the recipe in Heaven? item not reviewed by moderator and published
Not a bad roast, flavor is good. I agree with last post, the foil leaked a bit so put something on the rack below to catch a little juice that escapes. Also you can substitute the vegetable oil with bacon grease for a much better, healthier and tastier fat to sweat the onions in. I went 200 deg. for 3-1/2 hrs. In my convection oven at 3000 ft. Alt. and it came out over done, meat thermometer read 180. so be careful not to over cook. Also we made some garlic mashed potatoes to go along with this one and it was terrific. item not reviewed by moderator and published
My five yr old daughter had a one word review of this recipe: "Gross!" And I wholeheartedly agree with her. It had a truly disgusting flavor, and the meat was barely chewable. There must be a mistake in the cooking time, as even though I had it in my calibrated oven for almost 5 hrs, the meat was not even close to being fork tender. We had no choice but to try to choke it down as it was too late in the eve to let it cook any longer. PS: Maybe the show title should be changed to "A Chuck to Upchuck." Seriously, it was THAT bad. item not reviewed by moderator and published
This was weird in a bad way, I'll never make it again. item not reviewed by moderator and published
This is great when done right, and I have a few quick recommendations. Use a covered glass casserole dish instead of aluminum foil because the foil can still leak/bubble the sauce out and create a mess, and it is also reactive with the acid, vinegar, in the sauce. Which leads me to why 3 hours often isn't long enough, and longer is actually better, but bad when using reactive metals. Lastly, rinse your olives, the brine will kill the dish if too much gets into it as many other reviews here have discovered. item not reviewed by moderator and published
We were extremely apprehensive about the combination of ingredients. I am a little adventurous with what I like to eat though so I gave it a try. This recipe is a show stopper, even the kids when they were young and hesitated eating meats because they were harder to chew loved this. We tried this recipe shortly after the show first aired, this is now a family favorite. I have been considering trying to use some of these base ingredients to create a barbecue sauce for when I smoke ribs. If I am wiling to throw it on something I spend 5 hours smoking, rest assured the flavors are on point. item not reviewed by moderator and published
Don't let the olives and raisins throw you this is the best pot roast. I have made this several times. I brown it as states and follow recipe up until put in oven, but then crock pot it. Always excellent!!!! I throw in a few extra cloves of garlic, one of the best parts of the "sopping" with crusty bread. Also in regards to the tomatoes, I have used any variation I have on hand, jarred sauce, fresh tomatoes, diced, whole, always good. item not reviewed by moderator and published
Another gem from the Good Eats team. The ingredients might seem a bit odd but the flavors are spot on and perfectly balanced. The sweetness and acidity of the sauce are a perfect foil to the richness of the beef and earthiness of the cumin. This is now my go-to pot roast recipe. item not reviewed by moderator and published
I was searching for a new pot roast recipe (being tired of my own and I tried this because we are loyal AB viewers. Well...I gotta tell ya- this is unusual- for pot roast. If you like tangy and zesty- go for it- it's good- but it's not what I'm used to- and being Italian- I am very used to olives AND raisins with meat. Mine came out tasting more like Swiss-steak- but my family and I thought it was good. But it occurred to me this would be delicious on fish- like baked salmon- follow the steps, but just cook the salmon for the length of time you would normally bake it. Or chicken, for that matter. item not reviewed by moderator and published
This was definitely yummy!!! I will make this again! item not reviewed by moderator and published
best pot roast i have ever made !!!! item not reviewed by moderator and published
Wow, I had cocktail olives, golden raisins and strawberry balsamic in the pantry. Who knew such a combination would turn pot roast into such a delicious and classy dish. I used Hunts diced tomatoes instead of tomato juice. I started with a 2.3 lb pot roast rubbed with the salt/pepper/cumin browned in a cast iron dutch oven. I transferred it to the crock pot and cooked down the garlic/onions in the remaining oil and also put it in the crock pot. Tossed in the tomatoes,olives, raisins, and balsamic. Other alterations- I cut the salt from 2 tsp to 1 tsp of sea salt and liberally dusted in some cayenne. Set pot on hi for 4 hrs and lo for 1 hr. Drained off excess fat. The resulting chunky sauce was like velvet and so pretty I didn't have the heart to blender it. I served it with a batch of freshly steamed idli dumplings. Warning, it smells so good while cooking that everyone wants to "check" on it and sneak samples. item not reviewed by moderator and published
OK, 'Game Over', this is the one. Best pot roast ever; unanimous review of four happy dinner guests. Just the right balance of savory and sweet. Don't fail to at least try the raisins and green olives before substituting for them, even if you're not a big fan. I did use half V-8 &amp; half tomato juice b/c it was handy, and tossed in a cup of fruity red wine b/c I had it open! Pick a roast with a good size streak of collagen in the middle, ck the oven temp and follow directions on timing. A 3 1/2 pounder took just under 4 hours in a small cast iron dutch oven (so the meat was almost submerged and top covered with the braise chunks I reserved half the braise and stick blendered the other half, served them both as an option. Outstanding! Thanks AB! item not reviewed by moderator and published
With a 4-4.5lb chuck blade roast, the cooking time is more like 7 hours at 190F, but the same amount of braising liquid is sufficient. The meat gives off a lot of juices. It's difficult to overcook this kind of low braise. The meat is fork tender up to an internal temperature of 185F (nearly the oven temperature) because of the gelatin yield. But undercooking is a bit of a disaster (really tough and chewy), so err on the long side the first time. I puree the tomato juice, sherry vinegar, cocktail olives, and dried cranberries with the onion and garlic sweat in a blender before reducing by half and adding to the braising packet. This lets the flavors permeate better and eases the preparation of the gravy after cooking. i just don't think that a chunky gravy is appropriate for pot roast. Maybe it's just me. Sometimes I add a few chiptoles in adobo sauce to the blender for an extra little something. item not reviewed by moderator and published
This pot roast is delicious! I am normally not a big meat-eater, but could not stop eating it! I made it in a dutch oven instead of the foil pouch and it turned out great! It was very easy to make too. item not reviewed by moderator and published
Refreshingly new and unique take on pot roast, the whole family really enjoyed the meal. Served with steamed carrots and red potatoes, no leftovers. Thanks AB item not reviewed by moderator and published
I've been making this pot roast for birthday celebrations for three years now! Everyone loves it and requests it by name - "Alton Brown's Dinner!!!" I agree with the previous cooks who've said that those with poor results did something wrong (though what that could be is beyond me! This is too easy!). I would like to give a "shout out" to the Texan who wants to slap his grandma! All I can say is, I hope she slaps ya back! I've been making pot roasts all my cooking life and this one wins, hands down! So does Alton's Buttermilk Biscuits (they're simple and delicious! Though, with humility, my granny's Angel Biscuits are better, but take longer!) Thanks, Alton, for everything! item not reviewed by moderator and published
We watch Alton Brown regularly! We've enjoyed his recipes. And we do understand that not all recipes work out the first time. In this case we'll try it again. It wasn't quite as soft &amp; tender as we hoped. But the meat had the texture of a nicely cooked steak. While not "fall-off-the-bone" tender, it was still tasty. The gravy (made without the olives -- my family is a bit olive-shy, though I'm not) was just delicious! Pot roast can be tricky simply due to the cut of meat. Yes, it's the "cheap meat". And that's true for a reason. This cut of meat has more connective tissue and large veins/arteries. But we eat around these "obstacles" and enjoyed the meal. We'll give this recipe one more go. item not reviewed by moderator and published
I made this dish last night. I thought it was "ok" but still think Bob Evans pot roast is the best on earth... item not reviewed by moderator and published
WOW! Great recipe. Used a dutch oven instead of the foil pouch and the results were amazing. Will be making this again for sure! Totally blew my roommate away and he's a cook. Thanks Alton!! item not reviewed by moderator and published
Great Recipe ! The raisins add a subtle sweetness, and help thicken the gravy. This has now become my favorite potroast recipe (even better than my Mom's (which she got from "The Joy of Cooking"))... Now, to mix up some potato pancakes to go with it ! item not reviewed by moderator and published
my dinner guests loved it. I used V8 instead of tomato juice but everything else was the same. I am marinating chicken in the leftover 'puree' for dinner tomorrow. item not reviewed by moderator and published
Yummy, I cooked for three hours at 225 and 1 hr. at 325...I used canned diced tomatoes and took out the raisins because my husband is picky...I added sliced mushrooms and carrots and potatoes-yum. item not reviewed by moderator and published
I love this recipe, but I do a couple modifications. I cook it at 300F for 4 hours. This recipe has converted several non-Americans in the family to enjoying pot roast. item not reviewed by moderator and published
Winner winner pot roast dinner. I had my reservations about raisins and green olives with pot roast but trust Alton Brown, the food scientist. This is food chemistry that works and makes a very tasty Sunday pot roast dinner. I may just make it every Sunday for now on. Delicious! item not reviewed by moderator and published
I made this for my church dinner and it was a great big hit!!. I actually cooked it well done but it was still juicy. I did notice that some people were saying that searing the meat produced alot of smoke. Well, it is suppose to do that, the difference is that Chefs like Alton have real hoods in their kitchens that pulls all that smoke up and out. I just opened some windows and turned on a fan before I got started and I was good. Oh one thing, I forgot to get tomato juice, so I use my immersion blender on 2 medium sized tomatoes, added some salt and pepper and I was rocking. item not reviewed by moderator and published
I have made this several times now and get raves about it every time. I am making it again tomorrow for a large dinner party. I use Greek marinated olives and usually substitute spicy V8 for the tomato juice. The olives really give it a different flavor from other pot roast recipes I use. item not reviewed by moderator and published
This recipe has all the palate pleasing elements sweet (raisins), sour (vinegar), savory (cumin) and salty (olives). Those who chose to leave out the olives could have substituted a quarter cup more or less of capers to provide the salty element. This is what I did because I happened to be out of olives at the time. As for the cooking time, the idea (for me at least) is to attain tenderness without falling apart into a stringy mess. So next time I will increase the temperature and cooking time a bit and keep adjusting each time after, if necessary, until it turns out perfectly tender without being overcooked. item not reviewed by moderator and published
We cooked the roast a few times, we loved it. thanks Alton item not reviewed by moderator and published
I'm making this my go-to recipe for Sunday family dinners. I've made this twice now and it's a huge hit!! I have to omit the olives (allergies), so it's probably a wee bit sweeter as a result - but what results. Not sure why others have had problems, probably didn't follow the recipe exactly or had a temper-mental oven. My oven is 25 years old and just an ordinary oven - the trick is to hang an oven thermometer inside your oven. That will tell you how 'off' your oven is and you can adjust your setting from there. I also use a meat thermometer when the time is getting close. Honestly, I work long hours all week and when the weekends come, I don't want to spend hours in the kitchen. I'd rather spend that time with my family. So it has to be simple, quick to prep, with great flavor at the dinner table to end our Sunday's on a high note before the work week starts all over. This is truly a family-friendly meal, that uses low cost ingredients that I always have around the house, short prep time, and big flavor. Thanks!! item not reviewed by moderator and published
I was concerned when I saw this recipe as it contains olives (which I don't like). But as I was making a special dinner for my partner, and he is an olive fiend, I thought I'd give it a try. I was overwhelmed by how great it tasted and the meat was so tender and the sauce...WOW! Thanks AB. item not reviewed by moderator and published
followed the directions and the meat turned out very good. loved the flavor of the sauce. will make this again! item not reviewed by moderator and published
Don't get me wrong....Alton's A-OK with me. Love his show, and all the other recipes of his I've tried. But this one...ouch! I ended up having to turn up the heat and cook it another two hours at 300 before the fork test said Tender. Then, the cumin and vinegar just didn't add up to a pot roast flavor. Maybe a bad piece of meat, but really, the seasonings were not good. Back to onion soup mix and bay leaf! item not reviewed by moderator and published
made it my using tri-tip in my crock-pot and used crushed tomatoes instead of tomato juice. had no idea that the onions, garlic, and tomatoes would caramelize into such an amazing BBQ sauce. perfection! item not reviewed by moderator and published
Alton has mentioned elsewhere that it's very hard for average ovens to maintain a low temperature (they fluctuate a lot). That's what must have happened in my oven. After 3.5 hours, the inside of the roast had just reached 160F so it was safe to eat, but it was still pink inside (even after resting 1 hour), none of the fat had melted and the meat was tough. The gravy is also not the greatest. Too much work for unspectacular results. item not reviewed by moderator and published
Made this recipe yesterday and it turned out great. Served with garlic mashed potatos and mint green peas. I had everything on hand except the tomato juice so I substituted extra spicy bloody mary mix. It turned out real nice. Some reviews complain about the roast being tough, our's was tender and juicy. I think the problem is that their meat hasn't cooked long enough. When smoking beef brisket, time is just a guideline. It's the internal temp that matters. For brisket, and for the chuck roast, what you want is an internal temp of 190 deg. F. This seems high but actually until this temp is reached the collagen doesn't dissolve and the meat is tough. Go much over and it will toughen up also. The solution, monitor the temp and not the clock. I cooked my roast in a slow cooker and inserted a remote reading digital thermometer into the roast via the steam vent in the lid and when the temp hit 190 took the roast out and wrapped in doubled up aluminum foil. It rested for 30 min while I made the potatos and peas. By the way I did sear the roast and prep the vegetables in a cast iron skillet and he's right - open doors and windows and deactivate smoke alarm. item not reviewed by moderator and published
Easy and full of flavor.You work for the first 10 min, then about 3 hours of smelling your dinner cooking. Very tender and the bone-in really adds flavor to the meat. The dripping also make for a great gravy if you choose to make actual gravy. I used a can of spiced-stewed tomatoes instead of t.juice. GREAT! item not reviewed by moderator and published
Didn't have a blade-cut chuck - did have a shoulder roast (what we in Texas call a "shoulder clod"). Didn't have tomato juice - did have Clamato juice. Don't like raisins (yecchh) - do like dried cranberries. Also used a raspberry-infused balsamic. Low and slow in the oven and OMG!! Too, too good. If the meat is tough, you are not cooking it long enough or your steam is escaping. Dutch oven with the lid over a sheet of foil is a good idea. Make you want to jump up and slap your Grandma. item not reviewed by moderator and published
This stuff tasted terrible. Where do you find blade-cut chuck roast? I can't find anyone who carries bone-in cuts of beef. I got "under blade cut" and it was tough and full of gristle. item not reviewed by moderator and published
I needed to get away from the same old boring meal. Downloaded first Pot Roast recipe that I had all ingredients for. The entire family ate so much we were sick by the time we finished! My husband is not a raison fan, so I excluded the raisins. So delicious. I cant wait to fix again. item not reviewed by moderator and published
I was tired of the traditional pot roast and I wanted something different. As soon as I saw the olives, raisins and balsamic, I knew it had to be good. This is an excellent recipe, the blend of the ingredients give it a unique yet delicious taste and the consistency of the sauce is amazing!. The only thing I did different was adjust the salt because my roast was around 3 Lbs. and I added a dash of sugar to smooth out the tangyness of the vinegar . My husband and my 13 year old loved it. I will be making this roast again. item not reviewed by moderator and published
This is by far the BEST pot roast recipe I've ever tried. The ingredients blend so perfectly to make this roast a unique &amp; very delicious taste! I've made this for company also, and they always comment on how delicious it is and ask for the recipe. I've used the same recipe for a pork roast, and I was very pleased with how it came out. Thanks Alton !! item not reviewed by moderator and published
I have never been a pot roast fan, but ran across this recipe and had all the ingredients on hand. I loved it!!! My wife thought the flavor of the beef disappeared behind the sauce, but that's what I liked about it. Very easy and really good. item not reviewed by moderator and published
I am not generally a pot roast fan - but this recipe was so delicious we've decided to give them another try (2 subsequent different recipes came up short, though). Two of my favorite ingredients - balsalmic and olives adorn this dish - and they do not disappoint. I imagine earlier reviewers who were disappointed by a 'tough' roast must have not cooked long enough, or possibly had not brought the meat to room temperature prior to cooking. We've now made this approximately 10 times, and have served it to many guests. Thus far 2 couples have asked us to give them the recipe. One friend who doesn't like olives has asked us to make the dish for them another time. We did dry age the chuck once - but were unable to discern a difference. In all, a very satisfying dish to enjoy with a group of friends. item not reviewed by moderator and published
My husband gave me an "A" for effort, but made me promise to NEVER make this again. I wasn't crazy about it either. item not reviewed by moderator and published
This was the best meat I have cooked in a long time. I only changed one thing I usd ground thyme instead of cumin and completely inured the olives and raisins. What came out was a perfectly pink, perfectly moist, perfectly delicious roast. I will say, despite the reviews I was unsure but I shoul have known better, I mean Alton everything is delish!!! Alton Brown has saved the death of classic dishes such as pot roast. item not reviewed by moderator and published
I love Alton Brown's coq au vin recipe, and have made it several times, so I had high hopes for this recipe since it got such rave reviews. I followed the recipe exactly, but the meat was very tough and the sauce, I thought, just so so. item not reviewed by moderator and published
This was an incredible pot roast. It was sophisticated and flavorful; definitely something you would find on the menu of a fine restaurant. Being a super busy mom, I decided to cook this all up in the crockpot for 8 hours. I used dried cranberries rather than raisins because that is what I had on hand. I also added a can of stewed tomatoes rather than the tomato juice. The aroma alone was getting me excited to eat! I served this over a very simple and lightly seasoned mashed yukon (skin on) potatoe. AWESOME!! item not reviewed by moderator and published
i usually do well with alton's recipe's, however this time not so much. I followed the directions to a T, i thought. I cooked a 5lb 7 bone roast with a constant oven temperature just below 200 until the internal temperature 160F.. The rare parts were tender, but the well parts were tough. Not enough melting of the collagen. Not sure how to correct this. Possibly I wasn't airtight with the tinfoil? Possibly there wasn't enough marble in the cut? It was pretty lean.. item not reviewed by moderator and published
yum item not reviewed by moderator and published
yum yum I was surprised most of my recipes are solely enjoyed by the cook. Not this one, my family loves it I am lucky to have some. Thank you AB item not reviewed by moderator and published
The meal with this pot roast recipe was excellent. The roast was slightly on the tough side, which I believe was due to insufficient cooking time. 3.8 lbs of very good 7-bone roast, about 2-3 inches thick, cooked it for a little over 4 hours at an average of 200 deg F. Perhaps the meat was too cool to start with. After cooking for the requisite time, it rest a full 30 min before letting the juice out to make the sauce. One difficultly with the recipe is the step where it says to check if the meat is fork tender - while it is tightly wrapped in 2 layers of thick Al foil. If you unwrap the foil, a job in itself, you let the steam out and it is difficult to wrap it back up tightly. I think it might be easier to use a good dutch oven, maybe a shallow one, to approximate the foil wrapping. Much easier to check along the path to doneness. Tenderness aside, the flavor of the sauce was bordering on mind blowing. My wife and I loved it. We had a very nice bottle of wine with it - loved it. My 14YO son ate two large helpings of the roast. My 11YO son was not impressed. He still prefers my bbq'd ribeyes. item not reviewed by moderator and published
Never cooked a pot roast before and love Alton's recipes. So I tried this out. I didn't have tomato juice so I substituted Orange Juice and had Kalamata Olives instead of cocktail/green ones. It took forever to cook and soften up. I'm using a fancy oven that as convection as an often and had to play with the settings a few time. We didn't eat until 11 PM after my boyfriend got home from practice. It was amazing! The meat itself was delicious. But the leftover sauce and "bits" in the foil pouch were simply amazing. I will definitely make this again. Gonna try cooking it in the crock pot next time. item not reviewed by moderator and published
I saw green olives and raisins and I was a little taken aback, but I read the good reviews so I thought, throw em in, see what happens. But all I had were black olives and orange flavored cranberries. I put them in. AMAZING sauce. Like, seriously, amazing. Oh, and the pot roast was good too. ^_^ item not reviewed by moderator and published
I didn't have the time to super-slow roast mine so I upped the temp up to 275 and knocked off an hour. Great flavor but the meat got a little over cooked and dry. However that was all my bad. I didn't have tomato juice or olives so I tossed in a few capers and used bloody mary mix instead. I think the two made a great substitution. I paired it with some horseradish mashed potatoes and roasted carrots. It made a GREAT winter meal (it's about 10 degrees and blowing snow outside as I type this). Next time, I'll make the time to roast low-n-slow. It'll be the perfect Sunday family dinner. item not reviewed by moderator and published
What sort of doneness were you looking for? Pot roasts are normally cooked to medium-rare to medium, almost never more than that. If you wanted to cook it any more than that you'd certainly need to increase the oven temp. Medium rare would be 115 F at the center of the cut, medium would be 125 F. The cooking time and temp in the recipe seem pretty much spot on to me. item not reviewed by moderator and published
Browning/searing actually causes you to lose moisture, not retain it. Alton has proven this before on Good Eats. It does create a lot of flavour as a result of the Maillard reaction, though. item not reviewed by moderator and published
same deal here. bogus boneless roast from Publix, and I couldn't use the most useful thing I learned from the show!<br /><br /> item not reviewed by moderator and published

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Pot Roast

Recipe courtesy of Anne Burrell