A Pot Roast "Worth Waiting On"

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 3-6
UNITS: US

INGREDIENTS

Nutrition
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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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