Prep 10 mins
Cook 4 hrs
This is a variation on Alton Brown's Pot Roast from the Good Eats show.
- 2 1⁄2 lbs chuck roast
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 tablespoon oil
- 1 medium onion
- 5 garlic cloves
- 1⁄2 cup dark raisin
- 1⁄4 cup balsamic vinegar
- 4 tablespoons tomato paste (I use a little less than 1 small can)
- 3⁄4 cup water
- Preheat oven to 250°F.
- Rub the roast with cumin and salt.
- Sear the roast well in a hot non-stick or cast iron pan in the oil.
- Set roast aside.
- Cook the onions in the pan until tender, adding a little water if needed.
- Add the crushed garlic, raisins, tomato paste, vinegar and water.
- Cook for a minute on low.
- Create a foil packet with two layers of heavy duty foil.
- Put half the mixture in the bottom.
- Top with the roast.
- Cover with remaining mixture.
- Seal packet and wrap with one more layer of foil.
- Roast at 250F for 3-4 hours.
- Allow to rest in foil for 30 minutes.
- Drain the liquid into a bowl. Spoon off as much fat as you can.
- Place the roast in a serving dish with cover and keep in warm place.
- Scrape all the "chunkies" (that is what Alton calls them) into the gravy.
- Blend with an immersion blender and it will make a very good and thick gravy.
- Serve the meat with the gravy.