Ingredients
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Directions
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.