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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4.4 306
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 & 15 minutes. Doubled all the ingredients. Very good & 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
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

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