A Pot Roast "Worth Waiting On"
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
3-6
ingredients
- 2 -3 lbs boneless beef chuck roast
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- vegetable oil
- 1 medium onion (chopped)
- 5 -6 cloves garlic (smashed)
- 1 cup tomato juice
- 1⁄3 cup balsamic vinegar
- 1 cup coctail olives or 1 cup olive (drained and hand crushed)
- 1⁄2 cup dark raisin (Very optional-very good without!)
- heavyduty aluminum foil
directions
- Preheat oven to 200 degrees F.
- Rub meat on both sides with salt and cumin.
- Place a wide, heavy skillet or fry pan over high heat for approx 2 mins.
- When pan is really hot, brown meat on both sides and remove from pan.
- Add enough veg oil to cover bottom of pan, add onion and garlic- stir constantly until onion has softened.
- To the pan, add the tomato juice, vinegar, olives and raisins- bring to a boil and cook until liquid has reduced by half.
- Create a large pouch with the heavy duty foil- large enough to hold the roast and be sealed.
- Place half of the reduced liquid/chunk mixture in the foil pouch, add the roast and top with the remaining mixture.
- Close and tightly seal the pouch, then completely wrap the package in another complete layer of foil.
- 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.
- Remove from oven and let rest (still wrapped) for at least 1/2 hour.
- Snip off 1 corner of the pouch and drain liquid into a bowl or measuring cup.
- Slice meat thinly or pull apart with a fork.
- Serve with the liquid (sauce) only or add some of the chunkies (olives, etc).
- You can also puree some of the chunkies with the liquid for a sauce.
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RECIPE SUBMITTED BY
Rick B2
United States
Cooking is a great passion of mine. I am a carpenter by trade. The recipes I submit are usually a mixture of ones that are brand new and ones that are 50 plus years old. I like to look through old cook books and find a new recipe I've never tried before.