Pot Roast

• 1 2 Pound Blade Cut Chuck Roast
• 2 tsps. Kosher Salt
• 2 tsps. Cumin
• Vegetable Oil
• 1 medium Chopped Onion
• 5-6 cloves smashed Garlic
• 1 cup Tomato Juice
• 1/3 cup Balsamic Vinegar
• 1 cup drained and broken Cocktail Olives
• 1/2 cup Dark Raisins

1. Preheat oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan
2. over high heat for 2 minutes. Rub both sides of meat with salt and cumin.
3. When the pan is hot (really hot!) brown meat on both sides and remove from
4. the pan. Add just enough vegetable oil to cover the bottom of the pan then
5. add the onion and garlic. Stir constantly until the onion is softened.
6. Add the tomato juice, vinegar, olives and raisins. Bring to a boil and
7. reduce liquid by half. Create a pouch with wide heavy aluminum foil Place
8. half of the reduced liquid/chunk mixture on the foil, add the roast, then
9. top with the remaining mixture. Close the pouch and wrap tightly in
10. another layer of foil. Cook 3 to 3-1/2 hours or until a fork pushes easily
11. into the meat. Remove from oven and rest, still wrapped, for at least a
12. half hour. Snip off 1 corner of the foil pouch and drain tshe liquid into
13. a bowl or measuring cup. Add some of the chunkies and puree with an
14. immersion blender. Slice meat thinly, or pull apart with a fork. Serve
15. with sauce.

tsps, cumin, vegetable oil, onion, garlic, tomato juice, balsamic vinegar, olives, raisins

Taken from www.epicurious.com/recipes/member/views/pot-roast-1225375 (may not work)