POT ROAST

Ingredients

  • 1 blade-cut, 2-pound chuck roast
  • kosher salt, two tablespoons
  • Cumin, 2 teaspoons
  • Plant-based oil
  • One medium onion, diced; five to six crushed garlic cloves
  • Tomato juice, one cup
  • Balsamic vinegar, 1/3 cup
  • 1 cup broken and drained cocktail olives
  • a half-cup of dark raisins

Directions


1) Set the oven’s temperature to 190–200° F.
2) For two minutes, heat a large, heavy skillet or fry pan over high heat.
3) In the meantime, season the meat on both sides with salt and cumin.
4) Brown the meat on all sides in a really hot skillet, then remove it.
5) Add the onion and garlic after adding just enough vegetable oil to coat the bottom of the pan. Until the onion is softened, stir continuously.

6) Include the raisins, olives, tomato juice, vinegar, and vinegar.
7) Bring the liquid to a boil and cut the amount in half.
8) Use heavy-duty, broad aluminum foil to form a bag.
9) Arrange the roast on the foil, top with half the reduced liquid/chunk combination, and then finish with the remaining mixture.
10) Tightly enclose the bag in another full sheet of foil.
11) Cook for 3 to 3 1/2 hours or until a fork slides easily into the meat.
12) Remove from oven and rest (still wrapped) for at least 1/2 hour.
13) Snip one of the foil pouch’s corners, then pour the contents into a dish or measuring cup.
14) Using an immersion blender, purée a portion of the “chunkies” you added.

15) Thinly slice the meat or break it up with a fork.
Serve with sauce, number 16.

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