A Pot Roast "Worth Waiting On"

• lbs boneless beef chuck roast↗2 -3 lbs
• teaspoons kosher salt↗2 teaspoons
• teaspoons cumin↗2 teaspoons
• vegetable oil↗
• medium onion (chopped)↗1 medium
• cloves garlic (smashed)↗5 -6 cloves
• cup tomato juice↗1 cup
• cup balsamic vinegar↗1⁄3 cup
• cup coctail olives or 1 cup olive (drained and hand crushed)1 cup
• cup dark raisin (Very optional-very good without!)↗1⁄2 cup
• heavyduty aluminum foil

Step-by-step instructions

1. 1

   Preheat oven to 200 degrees F.

2. 2

   Rub meat on both sides with salt and cumin.

3. 3

   Place a wide, heavy skillet or fry pan over high heat for approx 2 mins.

4. 4

   When pan is really hot, brown meat on both sides and remove from pan.

5. 5

   Add enough veg oil to cover bottom of pan, add onion and garlic- stir constantly until onion has softened.

6. 6

   To the pan, add the tomato juice, vinegar, olives and raisins- bring to a boil and cook until liquid has reduced by half.

7. 7

   Create a large pouch with the heavy duty foil- large enough to hold the roast and be sealed.

8. 8

   Place half of the reduced liquid/chunk mixture in the foil pouch, add the roast and top with the remaining mixture.

9. 9

   Close and tightly seal the pouch, then completely wrap the package in another complete layer of foil.

10. 10

    Place package on a cookie sheet (preferably with sides in case of leakage) and cook for 3-3 1/2 hours or until fork pushes easily through meat.

11. 11

    Remove from oven and let rest (still wrapped) for at least 1/2 hour.

12. 12

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

13. 13

    Slice meat thinly or pull apart with a fork.

14. 14

    Serve with the liquid (sauce) only or add some of the chunkies (olives, etc).

15. 15

    You can also puree some of the chunkies with the liquid for a sauce.