Pot Roast With Delectable Gravy

• 2 12 lbs chuck roast
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 tablespoon oil
• 1 medium onion
• 5 garlic cloves
• 12 cup dark raisin
• 14 cup balsamic vinegar
• 4 tablespoons tomato paste (I use a little less than 1 small can)
• 34 cup water

1. Preheat oven to 250F.
2. Rub the roast with cumin and salt.
3. Sear the roast well in a hot non-stick or cast iron pan in the oil.
4. Set roast aside.
5. Cook the onions in the pan until tender, adding a little water if needed.
6. Add the crushed garlic, raisins, tomato paste, vinegar and water.
7. Cook for a minute on low.
8. Create a foil packet with two layers of heavy duty foil.
9. Put half the mixture in the bottom.
10. Top with the roast.
11. Cover with remaining mixture.
12. Seal packet and wrap with one more layer of foil.
13. Roast at 250F for 3-4 hours.
14. Allow to rest in foil for 30 minutes.
15. Drain the liquid into a bowl.
16. Spoon off as much fat as you can.
17. Place the roast in a serving dish with cover and keep in warm place.
18. Scrape all the "chunkies" (that is what Alton calls them) into the gravy.
19. Blend with an immersion blender and it will make a very good and thick gravy.
20. Serve the meat with the gravy.

chuck roast, ground cumin, salt, oil, onion, garlic, dark raisin, balsamic vinegar, tomato paste, water

Taken from www.food.com/recipe/pot-roast-with-delectable-gravy-271815 (may not work)