Pot Roast

Ingredients

• 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

Directions

1. 1

   Preheat the oven to 190-200 degrees F.

2. 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. 3

   When the pan is hot (really hot) brown meat on both sides and remove from pan.

4. 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. 5

   Add the tomato juice, vinegar, olives, and raisins.

6. 6

   Bring to a boil and reduce the liquid by half.

7. 7

   Create a pouch with wide, heavy duty aluminum foil.

8. 8

   Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture.

9. 9

   Close the pouch, and wrap tightly in another complete layer of foil.

10. 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. 11

    Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup.

12. 12

    Add some of the "chunkies" and puree with an immersion blender.

13. 13

    Slice meat thinly, or pull apart with a fork.

14. 14

    Serve with sauce.