Pot Roast

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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"?

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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.

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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.

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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.

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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.

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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 & 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.

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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.

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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.

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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...

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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!