Pot Roast

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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".

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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.

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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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Great twist on an old favorite! Tried this and the whole family loved it! Including my 3 year old! The sauce is delicious and the roast was juicy and wonderful. Not your Grandmas pot roast but even better!!

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Tender! I skipped the olives and raisins because I did not have the tomatoe juice. I used 1 jar of bruschetta instead. Perfect!

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The roast turns out wonderfully tender each time I use this recipe. I have cooked it both in crock pot and the oven. It turns out pretty salty if I put in all of the olives. It was a very different taste the first time I cooked it. Most people will not be used to it. After that, it grows on you. Who would ever have thought of putting raisins, tomatos, and olives together with cumin?? Sounds Brazilian with a German influence to me. My husband is going to cook this tonight solo. I only recommended this recipe to him because it is pretty simple.

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I was also skeptical of the list of ingredients. I used a 1.6 lb. "Bnls Bf Angs Chk Pt Rst BL". Instead of raisins I had a partial bag of wild berry trail mix blend in the pantry. The olives were a green and black olive mix. I substituted 1 can of diced tomatoes for the tomato juice. I used a dutch enameled oven which I preheated before I added the meats and vegetables. I placed three quartered potatoes and 5 carrots on top of the roast and the vegetable/sauce mix. I laid foil on top to confine the steam somewhat. My roast actually took more like 4.5 hours to come to a fork tender stage, and I boosted the oven temperature to 225 in the last half hour. Probably the greater cooking effort is due to not using the recommended foil pouch. I could not bring myself to blend the "chunkies" into a sauce, so we could taste the fruit and the olives. The carrots and potatoes were done perfectly. This pot roast is absolutely superb in all respects - this recipe was a HUGE success for us.

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very easy to make - I made this in the crockpot instead. I used a can of tomato soup instead of juice. Very tender, great taste.

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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!

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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.