Pot Roast

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   Preheat oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan

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   over high heat for 2 minutes. Rub both sides of meat with salt and cumin.

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   When the pan is hot (really hot!) brown meat on both sides and remove from

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   the pan. Add just enough vegetable oil to cover the bottom of the pan then

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   add the onion and garlic. Stir constantly until the onion is softened.

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   Add the tomato juice, vinegar, olives and raisins. Bring to a boil and

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   reduce liquid by half. Create a pouch with wide heavy aluminum foil Place

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   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

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    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

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    half hour. Snip off 1 corner of the foil pouch and drain tshe liquid into

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    a bowl or measuring cup. Add some of the chunkies and puree with an

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    immersion blender. Slice meat thinly, or pull apart with a fork. Serve

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    with sauce.

* Per serving · 4 servings · Values may vary.