| Total: | 4 hr 30 min |
| Prep: | 30 min |
| Cook: | 4 hr |
| Yield: | 3 to 6 servings |
| Total: | 4 hr 30 min |
| Prep: | 30 min |
| Cook: | 4 hr |
| Yield: | 3 to 6 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 328 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 33 g |
| Cholesterol | 97 mg |
| Sodium | 618 mg |
| Serving Size | 1 of 6 servings |
| Calories | 328 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 33 g |
| Cholesterol | 97 mg |
| Sodium | 618 mg |
Reviews
Unlike any other pot roast I’ve ever eaten everyone should try it at least once. I will say next time I make it ill probably cook it for 2 hours longer.
Great combo of flavors and never any leftovers. He uses a roast cut like a 2 inch steak which is different than I remember pot roast, but this is way better than what I remember. If the braising liquid doesn’t taste amazing even before it goes in the oven then you’ve done something wrong. Sweet: onions and raisins. Sour: tomato juice and vinegar. Salty: olives. The cumin and garlic make an amazing aroma. Takes a while to cook, but extremely simple to prepare.
I was greatly disappointed. Ordered the specified cut of meat. Cooked according to directions. Very hard to tell when done since wrapped in foil.
I just did Alton’s reload recipe. My family absolutely loved it. I will definitely use this method from now on.
Just watching the remake of “A chuck for Chuck” and can’t believe there was so many negative reviews, absolutely love the original recipe. Used to call it Cuban Chuck Roast
Seemed like an odd combination of ingredients but turned out great! I did have to make a coupld of substitutions (quarantine cooking – no dashing off to the store last minute) both of which were fine. Craisins for raisins, and small can of tomato sauce for the juice. I actually think I would prefer the craisins anyway – thought might be too sweet but the cranberry complimented the roast nicely.
Omg. This is seriously good! Sounds bizarre but it is really good! Serve the gravy over roasted garlic mashed potatoes.
Excellent. First Good Eats recipe I’ve made and turned out great. The ingredients seem odd but the basics of the braise are there and in the end give a great flavor. This will be a Sunday staple from now on.
Reminds me of a veracruz fish recipe family loves (green olives, onions, garlic, tomatoes)… didn’t add raisins as family HATES raisins… small emergency cropped up so once roast was cool enough placed in fridge… next day when emergency was over removed roast to small casserole dish and poured over the juice and reheated in low oven… wonderful… will make again
Love it! My mom has made it several times and it’s devoured each time! Mmm! Any tips on how this could be made in a pressure cooker? I recently got one and I’m still figuring it out, I’d love to try this in it, as it’s one of my all time favorite meals!