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    You are in: Home / Recipes / Pot Roast Recipe
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    Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    5 mins

    4 hrs

    ChrisM's Note:

    I got this from the show Good Eats on FoodNetwork. This really good. A nice change from the normal "taters and carrots" pot roast. I couldnt find blade in chuck roast so I used a boneless chuck roast. I also pureed the sauce in my blender, because I dont have an immersion blender.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 190-200 degrees F.
    2. 2
      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.
    3. 3
      When the pan is hot (really hot) brown meat on both sides and remove from pan.
    4. 4
      Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.
    5. 5
      Add the tomato juice, vinegar, olives, and raisins.
    6. 6
      Bring to a boil and reduce the liquid by half.
    7. 7
      Create a pouch with wide, heavy duty aluminum foil.
    8. 8
      Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture.
    9. 9
      Close the pouch, and wrap tightly in another complete layer of foil.
    10. 10
      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.
    11. 11
      Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup.
    12. 12
      Add some of the "chunkies" and puree with an immersion blender.
    13. 13
      Slice meat thinly, or pull apart with a fork.
    14. 14
      Serve with sauce.

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    Ratings & Reviews:

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    Nutritional Facts for Pot Roast

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 702.5
     
    Calories from Fat 435
    61%
    Total Fat 48.3 g
    74%
    Saturated Fat 18.4 g
    92%
    Cholesterol 156.4 mg
    52%
    Sodium 1467.5 mg
    61%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 2.5 g
    10%
    Sugars 14.1 g
    56%
    Protein 43.6 g
    87%

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