Pot Roast With Olives and Raisins 4.000

Deb Lindsey for The Washington Post

Feb 6, 2018

Savory and sweet, this roast has elements of a Cuban picadillo — and this preparation couldn't be easier.

To read the accompanying story, see: For a simple winter dinner, nothing satisfies like a pot roast.

Make Ahead: The meat tastes even better after a day's refrigeration.

Where to Buy: If the chuck roasts you find are larger than 2 pounds, ask the butcher to cut a roast down to the right size.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • One 2-pound boneless chuck roast (see headnote)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups low-sodium chicken broth or water
  • 3 tablespoons tomato paste
  • 3 tablespoons yellow mustard
  • 2 teaspoons ground cumin
  • Large handful raisins
  • Small handful chopped, pitted green olives, preferably the ones stuffed with pimento


Preheat the oven to 300 degrees. Pat the roast dry with paper towels and season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon of the pepper.

Heat the oil in a large, heavy, ovenproof pot over high heat. As soon as the oil shimmers (before it starts to smoke), add the roast and sear for about 15 minutes total, turning to brown it on all sides.

Meanwhile, whisk together the broth or water, tomato paste, mustard and cumin in a liquid measuring cup.

Once the beef has browned all over, pour the broth mixture into the pot, and then scatter the raisins and olives over the meat. Turn off the heat, cover the pot and transfer it to the oven to slow-roast (middle rack) for about 3 hours, or until the meat is wonderfully tender; uncover and turn over the roast halfway through cooking and re-cover.

Transfer the meat to a cutting board and cut into slices (against the grain). Season the cooking juices in the pot lightly with salt; serve the meat warm, with the cooking juices.

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Recipe Source

From cookbook author and recipe developer Julia Turshen.

Tested by Antonia Balazs.

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