Chuck Roast with Awesome Gravy

This dish is a family favorite, it takes some time to make but it is so worth it. It has a really unique flavor that I just love. We got the recipe from one of our favorite chefs, Alton Brown, we just changed a few things. It turns out perfect every time I make it and we always have leftovers for lunch the next day.

What You'll Need: Chuck roast, can of diced tomatoes, cocktail olives, raisins, balsamic vinegar, onion, garlic, garlic powder, cumin, white pepper, salt and black pepper. (Not pictured: olive oil and beef gravy)

Slice the onion, mince the garlic, and roughly chop the olives. 

In a large skillet, add the olive oil, and heat to medium-high. 

Rub on side of the roast with half the salt, pepper, white pepper, cumin, and garlic powder. 

Place the roast, season side down, in the skillet and sear for 3 to 5 minutes. 

While you are searing that side rub in the rest of the seasoning on the other. 

Flip and sear the other side. 

Make a "pouch" out of aluminum foil in a 13"x9" baking dish. 

Put your roast in the pouch. 

Add the onion and garlic to the skillet and saute for 5 minutes. See that little foot on the floor?

It belongs to this cute little boy!!!

Add the olives, 

raisins, balsamic vinegar and tomatoes. 

Stir to combine and simmer for 10 minutes. 

Pour the mixture, juice and all, on top of the roast.

Close up the pouch tightly, making sure nothing can link out while cooking. Cook in a 200 degree oven, for 5 to 6 hours. The meat should fall apart when press with a fork or spoon.

I forgot to take a picture of the roast when it was done...sorry. In a sauce pan, add 1 jar of beef gravy and the juice from the roast. 

Spoon in almost all the olive mixture and heat through. 

Using an immersion blender, blend everything together. 

What you don't use all of it, freeze and add it to your pot roast, beef stew or something else. 

 Pull the meat apart and serve with mashed potatoes. 

Recipe

2 to 3lb chuck roast

2 tsp salt

2 tsp cumin

1 tsp white pepper

1 tsp garlic powder

1/2 tsp black pepper

2 Tbsp olive oil

1 onion, sliced

5 garlic cloves, minced

1 cup cocktail olives, roughly chopped

1/2 cup raisins

1/3 cup balsamic vinegar

1 can (14oz) diced tomatoes

1 jar beef gravy

Instructions

Preheat over to 200 degrees. 

In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Rub the roast with the salt, pepper, cumin, garlic powder, and white pepper. Sear the roast, on both sides. Make a pouch out of  aluminum foil in a 13"x9" baking dish. Place the seared roast in the pouch. 

Add the onion and garlic to the same skillet and cook for 5 minutes. Stir in the olives, raisins, balsamic vinegar, and tomatoes. Simmer over medium-high heat for 10 minutes. Pour everything on top of the roast. Close the pouch up tightly and cook for 5 to 6 hours. 

When the roast is done, let it sit for 10 minutes. In a sauce pan add the gravy, juice from the roast and almost all the olive mixture. Blend with an immersion blender. Pull apart the roast using a fork or spoon. Serve with mashed potatoes.