First off, let me apologize for the worst picture of a pot roast that that has ever been posted on the internet. I meant to take a picture of the finished product, but it smelled so good and we were so hungry that I just forgot.
What I liked: Who doesn’t love a slow cooker recipe? Who doesn’t love Alton Brown? This pot roast was fabulous and it held up to the freezer too. Easy dinner the day you cook it. Easy dinner when you defrost the leftovers. Nice.
Here is the website with the original instructions.
– 1 (2 pound) blade cut chuck roast
– 2 teaspoons kosher salt
– 2 teaspoons cumin
– 1 medium onion, chopped
– 5 to 6 cloves of garlic, smashed
– 1 cup of tomato juice
– 1/3 cup balsamic vinegar
– 1 cup cocktail olives, drained and broken
– ½ cup dark raisins
Alton Brown roasts the meat in the oven. I am lazy, um, I mean busy, so I tossed everything into the Crockpot at once and let it go for 6 hours. Enjoy!