Pot Roast

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 (2 lb) blade cut chuck roast
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• vegetable oil
• 1 medium onion, chopped
• 5 -6 garlic cloves, smashed
• 1 cup tomato juice
• 1/3 cup balsamic vinegar
• 1 cup cocktail olive, drained and broken
• 1/2 cup dark raisin

Recipe

• 1 preheat the oven to 190-200 degrees f.
• 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 when the pan is hot (really hot) brown meat on both sides and remove from pan.
• 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 add the tomato juice, vinegar, olives, and raisins.
• 6 bring to a boil and reduce the liquid by half.
• 7 create a pouch with wide, heavy duty aluminum foil.
• 8 place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture.
• 9 close the pouch, and wrap tightly in another complete layer of foil.
• 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 snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup.
• 12 add some of the "chunkies" and puree with an immersion blender.
• 13 slice meat thinly, or pull apart with a fork.
• 14 serve with sauce.