Pot Roast

Directions

1. 1
   Preheat oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan
2. 2
   over high heat for 2 minutes. Rub both sides of meat with salt and cumin.
3. 3
   When the pan is hot (really hot!) brown meat on both sides and remove from
4. 4
   the pan. Add just enough vegetable oil to cover the bottom of the pan then
5. 5
   add the onion and garlic. Stir constantly until the onion is softened.
6. 6
   Add the tomato juice, vinegar, olives and raisins. Bring to a boil and
7. 7
   reduce liquid by half. Create a pouch with wide heavy aluminum foil Place
8. 8
   half of the reduced liquid/chunk mixture on the foil, add the roast, then
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   top with the remaining mixture. Close the pouch and wrap tightly in
10. 10
    another layer of foil. Cook 3 to 3-1/2 hours or until a fork pushes easily
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    into the meat. Remove from oven and rest, still wrapped, for at least a
12. 12
    half hour. Snip off 1 corner of the foil pouch and drain tshe liquid into
13. 13
    a bowl or measuring cup. Add some of the chunkies and puree with an
14. 14
    immersion blender. Slice meat thinly, or pull apart with a fork. Serve
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    with sauce.