Good Eats' Pot Roast
2 pounds blade
cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
1 medium onion, chopped
6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken up
1/2 cup dark raisins
Preheat the oven to 190-200ºF. 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.
Yield: 3 to 6 servings