Alton Brown Inspired Delicious Pot Roast



  • 1 (3.5-pound) blade cut chuck roast
  • 4 teaspoons kosher salt
  • 4 teaspoons cumin
  • Vegetable oil
  • 2 medium onions, chopped
  • 7-8 cloves garlic, smashed
  • 1 cup tomato juice
  • 2/3 cup balsamic vinegar
  • 1 cup spanish olives, drained and broken
  • 1 cup dark raisins
  • 1 cup chopped carrots
  • 1 cup chopped celery



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, carrots, celery, and raisins. Bring to a boil and reduce the liquid by half. Using a  large covered casserole place half the reduced liquid/chunk mixture in the casserole's bottom, add the roast, and then top with the remaining mixture. Cover the dish and cook for 4 to 4 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still covered) for at least 1/2 hour. Spoon 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.

Serve with vegetables and a rolls.

Serves 4-6