Savory Olive and Tomato Pot Roast

A Pot Roast “Worth Waiting On”

Overview:

Prepare to indulge in a savory delight that’s far from fast food but absolutely worth the wait! This recipe, inspired by the “Good Eats” show with Alton Brown, elevates the classic pot roast with a touch of elegance, enhanced by the rich flavors of olives. Raisins add a delightful optional sweetness, allowing you to tailor the dish to your preference.

Ingredients:

• 2-3 lbs boneless beef chuck roast
• 2 tsp kosher salt
• 2 tsp ground cumin
• 1 large onion, chopped
• 5-6 garlic cloves, minced
• 1 cup tomato juice
• 1/3 cup red wine vinegar
• 1 cup pitted olives
• 1/2 cup dark raisins (optional)

Instructions:

1. Preheat and Prepare:

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   • Preheat your oven to 200°F (93°C).

2. Season the Meat:

   • Rub both sides of the chuck roast with kosher salt and ground cumin.

3. Brown the Meat:

   • Heat a wide, heavy skillet or frying pan over high heat for about 2 minutes.
   • Sear the meat on both sides until nicely browned. Remove the meat from the pan and set aside.

4. Prepare the Flavor Base:

   • Add vegetable oil to the skillet to cover the bottom.
   • Stir in the chopped onion and minced garlic, cooking until the onion softens.

5. Create the Braising Liquid:

   • Pour in the tomato juice, red wine vinegar, olives, and dark raisins (if using).
   • Bring the mixture to a boil and let it cook until the liquid reduces by half, intensifying the flavors.

6. Wrap and Cook:

   • Tear off a large piece of heavy-duty aluminum foil, enough to create a pouch large enough to hold the roast and seal tightly.
   • Place half of the reduced liquid and chunky mixture in the foil pouch. Add the seared roast on top and pour over the remaining mixture.
   • Seal the pouch tightly, then wrap it completely with another layer of foil to prevent any leakage.

7. Bake:

   • Place the foil-wrapped package on a baking sheet (with sides to catch any potential leaks).
   • Bake in the preheated oven for 3 to 3 1/2 hours, or until the meat is tender and easily pierced with a fork.

8. Rest and Serve:

   • Remove the roast from the oven and let it rest, still wrapped, for at least 30 minutes.
   • Carefully snip off one corner of the pouch and drain the flavorful cooking liquid into a bowl or measuring cup.

9. Serve and Enjoy:

   • Slice the pot roast thinly or shred it with a fork.
   • Serve with the delicious sauce from the pouch, optionally adding some of the chunky olives and raisins for extra flavor.
   • For a smoother sauce, you can also blend some of the chunky ingredients with the cooking liquid.

Notes:

This pot roast recipe is perfect for a special dinner where you can savor the rich flavors that develop over the slow cooking time. The combination of savory olives, tangy tomato juice, and optional sweet raisins creates a complex taste that’s sure to impress. Whether for a weekend family meal or a gathering with friends, this dish is bound to become a favorite. Enjoy the process of slow cooking and the reward of a truly delicious meal!