Go Back

Pot Roast

This recipe delivers a remarkably tender pot roast with a complex, rich sauce. A blade cut chuck roast is first seared to build deep flavor, then slow-cooked for hours in a tightly sealed foil pouch with a distinctive blend of tomato juice, balsamic vinegar, olives, and raisins. The resulting succulent beef is complemented by a pureed sauce made from the concentrated braising liquid, creating a hearty and flavorful main dish perfect for any occasion.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 3 people
Calories 2202.7 kcal

Equipment

  • 1 Wide, Heavy Skillet
  • 1 Heavy-duty aluminum foil
  • 1 Immersion Blender Alternatively, a standard blender
  • 1 Large Bowl or Measuring Cup
  • 1 Sharp Chef's Knife

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Achieving a deep, dark sear on the chuck roast is paramount for building foundational flavor in this dish. Don't rush this step; allow the pan to get 'really hot' as instructed. The unique combination of balsamic vinegar, olives, and raisins provides a delightful sweet-sour-savory complexity to the braising liquid. Ensure the aluminum foil pouch is completely sealed and double-wrapped to prevent steam escape, which is vital for the meat's tenderness. The prolonged rest period after cooking, while still wrapped, allows the muscle fibers to relax and reabsorb juices, resulting in an incredibly moist and succulent roast. Pureeing a portion of the braising liquid and solids creates a rich, emulsified sauce that perfectly complements the tender beef.