Photo: Pot Roast Recipe
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.
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By Zanerochelle
Oklahoma
on May 21, 2012
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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".
By skepsoi
on May 07, 2012
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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.
By KJRoder
Shenandoah Vall...
on April 27, 2012
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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!
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