Prep 5 mins
Cook 4 hrs
I got this from the show Good Eats on FoodNetwork. This really good. A nice change from the normal "taters and carrots" pot roast. I couldnt find blade in chuck roast so I used a boneless chuck roast. I also pureed the sauce in my blender, because I dont have an immersion blender.
- 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
- Preheat the oven to 190-200 degrees F.
- 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.
- When the pan is hot (really hot) brown meat on both sides and remove from pan.
- Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.
- Add the tomato juice, vinegar, olives, and raisins.
- Bring to a boil and reduce the liquid by half.
- Create a pouch with wide, heavy duty aluminum foil.
- Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture.
- Close the pouch, and wrap tightly in another complete layer of foil.
- 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.
- Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup.
- Add some of the "chunkies" and puree with an immersion blender.
- Slice meat thinly, or pull apart with a fork.
- Serve with sauce.