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Simple Beef Pot Roast
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Simple Beef Pot Roast

Yield 4 servings


  • 1 beef chuck roast, about 2 lbs
  • 2 tsp ground cumin
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • 1 cup tomato juice
  • 1/3 cup balsamic vinegar
  • ½ cup raisins
  • 1 cup black olives, pitted and chopped
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste


  1. Preheat your oven to 200 F.
  2. Season the roast all over with sea salt and freshly ground black pepper to taste as well as the cumin and rub some cooking fat all over as well.
  3. Heat a skillet over a high heat and brown the roast on both sides.
  4. Set aside, reduce the heat under the skillet to medium, add some cooking fat if needed and fry the onion with the garlic until the onion is soft, about 5 minutes.
  5. Pour in the tomato juice, balsamic vinegar and add the olives and raisins, then bring to a boil and let boil until the liquid is reduced by half.
  6. Place the chuck roast in a oven proof pot and pour the liquid over.
  7. Place in the oven to cook for about 3 to 3 ½ hours, until the meat is very fork tender.
  8. When cooked, let the meat rest for at least 30 minutes before carving and serving with the sauce.

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