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 realart1114
on January 03, 2012
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This was a very easy & delicious recipe! It’s slightly sweet - consider that you're adding raisins, balsamic vinegar & 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 & 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!
By SuZen69
on December 23, 2011
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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.
By doughboy65
Indianapolis, IN
on December 17, 2011
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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?
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