Pot Roast

Recipe courtesy Alton Brown

Show: Good EatsEpisode: A Chuck for Chuck

Rated: 4 stars out of 5Rate itRead users' reviews (252)

RECIPE
COMMENTS & REVIEWS(252)

Cook Time:
4 hr 0 min
Level:
--
Yield:
3 to 6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 4 hr 0 min
Total:: 4 hr 30 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Red Wine Braised Buffalo Pot Roast served in Potato Bones

Photo: Pot Roast

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 35

View all 35 Meat Collections

Comments & Reviews

recipe Pot Roast
Tim Reno, NV 02-06-2010
Flag

If you like the ingredients, you must try this
Rated: 5 stars out of 5

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. Read more
recipe Pot Roast
Brenda Edison, NJ 01-29-2010
Flag

A for effort
Rated: 1 stars out of 5

My husband gave me an "A" for effort, but made me promise to NEVER make this again. I wasn't crazy about it either.
recipe Pot Roast
Sandy Tacoma, WA 01-20-2010
Flag

Oh. Em. Gee.
Rated: 5 stars out of 5

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. Read more
recipe Pot Roast
Jan San Rafael, CA 01-16-2010
Flag

a big disappointment -- very tough
Rated: 2 stars out of 5

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. Read more
recipe Pot Roast
Kate Campbell, CA 01-12-2010
Flag

Sophisticated pot roast!
Rated: 5 stars out of 5

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!!Read more
recipe Pot Roast
nik la, CA 01-08-2010
Flag

what did i do wrong?
Rated: 5 stars out of 5

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..Read more