Tuesday, September 13, 2011

world famous pot roast


It's still very warm here, but I am so ready for slow cooked comfort food,  I made my world famous pot roast today. I cooked it for the first time in Little Red, my red cast iron pot. It is super-tender and full of flavor.  Give it a whirl.  It will be your favorite, too. I promise. This is a re-post from 2008, back when I was known only as "Willow"...


Pot Roast

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

Directions
Preheat the oven to 200-225 degrees F. Place a wide, heavy skillet 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 one 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. (Adjust longer cook time for larger cuts of meat.)

before...

and after...oh yeah...

41 comments:

  1. Looks wonderful! What time is dinner?

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  2. Hello Lady Willow !

    I translate your recette, and I try to do...

    Is it poisonous ?
    I teased you...

    See you soon...

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  3. Oh, this looks like major comfort food on a fall night. It is Thanksgiving weekend here in Canada and this is a meal to give thanks for! Especially after all the hard efforts transforming the bat cave. Happy Early Thanksgiving from your neighbour to the north, Willow and WT!

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  4. Willow,that looks so good.I think I will make that for Sunday dinner.I just love your banner.Its sooo dark.Very kool.Hugs Marie Antionette

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  5. I am dying to enjoy autumn food. Pot roast, beef stew, homemade chili... but it just won't get cold her. Oh! I wish it would hurry.

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  6. Looks soooooo good!What's for dessert?

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  7. mmm...mmm...mmm! I love fall and I one of the things I love the most about the fall is the FOOD!

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  8. I've been itching to cook a roast. I think I may try one manor-style.

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  9. Hi Willow--

    I have an award for you:

    http://whatisshakin.blogspot.com/2008/10/my-first-award-woot-woot.html

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  10. Webradio, I thought all that garlic masked the scent of the arsenic. You can tell? Darn.

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  11. mmm, smells good! I will definitely give this a try.

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  12. I tell Lady Willow !
    Smile for You..

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  13. Willow! - okay, as you know I don't cook, but this I know my husband would just love - I am actually going to give it a try - my only worry is that it will be left in the oven and I forget it as has happend sooooooo many times AND THANK YOU for the fabulous award! I am honored that someone as 'blog savvy' as you are gave me such an honor - thank you!

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  14. I should try this! My boys are driving me bonkers with there picky eating lately!

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  15. Raisins...really? Hmmm...I mean...Yummmm

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  16. yum! We're having that tomorrow after church. Have a good weekend. Strider

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  17. Looks good.

    You can do similar with shin of beef, which is cheaper but becomes unctuous with a long, slow cooking.

    Bliss with a bit of red cabbage, pickled with cinnamon and apples.

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  18. This recipe sounds so delicious. I would never have thought to cook a roast with olives and cumin and raisins. Does it have an Indian flavor? I have to try it. I have a roast recipe that calls for pineapple juice and ginger among other things. It is so good. It has "fixins" too.

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  19. I found you through BB. Your roast looks fabulous. I love winter food too.

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  20. that looks absolutely incredible, Willow. You clearly are quite the gourmet! WT is very blessed.

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  21. I love balsamic vinigar, I'll have to give this a try!!

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  22. Willow Manor! What a gorgeous name for a house! And it seems, from your photos, that it's as lovely as you describe. Lucky you!

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  23. Comfort food at its finest.
    Thanks for sharing.

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  24. Yummy, scrummy.

    Looks extremely tasty.

    CJ xx

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  25. Pot roast is one of those "old school" meals I haven't had since my mom passed away! Looks good.

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  26. You did it again. I bought a pot roast yesterday because it's that time of year and your recipe looks fabulous. I'm looking forward to making it TODAY because last week's celery/garlic/wine/chicken recipe was fantastic. Btw, Love the new header.

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  27. Thank you Maria! Let me know how it turns out! I'm glad you enjoyed the chicken. :^)

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  28. That potroast looks delicious. Think I will copy the recipe.

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  29. Oh! dear

    In trying to copy and paste your recipe it copied the whole blog!!
    I will have to come back and manually copy it I guess.

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  30. Oh this looks so good! I've never tried raisins with this type recipe!

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  31. The French put raisins in everyything! Oh lala!

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  32. I must try this....This looks delectable:-)...

    The new banner is amazing and I love that b/w picture of you...

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  33. Yum--today would have been a great day for a pot roast! I'm gonna' have to try it when I get home. Looks great--wonderful photos!

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  34. Another wonderful recipe to glean from you. Thanks Willow.

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  35. pot roast is a favorite of mine and i have a few different versions but this... this is different and a must try this winter. it looks divine!

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  36. Hello Again Willow,

    Just noticed your Pot Roast recipe which is similar to mine. I use prunes instead of the olives and raisins. I also add some nice cascabels, and guajillos. I made this three times during the winter and loved it. I will miss it now that it is warmer out.

    David

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  37. You're my "go to girl" for anything deliciously and comfortingly slow cooked! I plan to make this tomorrow... company coming on a cold, wet night.

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  38. I will be rying this with brisket for sure! Looks delish!

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  39. Looks deelish - and I love a successful recipe without a gazzilion ingredients.

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  40. There's just something about even the sound of the words, POT ROAST. Homey on a heavenly level.

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  41. I don;t doubt for a second your are an extraordinary gourmand and all these photos with recipes just prove it. hungry again.

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)