A Pot Roast "Worth Waiting On" - cooking recipe

Ingredients

2 -3 lbs boneless beef chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
vegetable oil
1 medium onion (chopped)
5 -6 cloves garlic (smashed)
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup coctail olives or 1 cup olive (drained and hand crushed)
1/2 cup dark raisin (Very optional-very good without!)
heavyduty aluminum foil

Preparation

Preheat oven to 200 degrees F.
Rub meat on both sides with salt and cumin.
Place a wide, heavy skillet or fry pan over high heat for approx 2 mins.
When pan is really hot, brown meat on both sides and remove from pan.
Add enough veg oil to cover bottom of pan, add onion and garlic- stir constantly until onion has softened.
To the pan, add the tomato juice, vinegar, olives and raisins- bring to a boil and cook until liquid has reduced by half.
Create a large pouch with the heavy duty foil- large enough to hold the roast and be sealed.
Place half of the reduced liquid/chunk mixture in the foil pouch, add the roast and top with the remaining mixture.
Close and tightly seal the pouch, then completely wrap the package in another complete layer of foil.
Place package on a cookie sheet (preferably with sides in case of leakage) and cook for 3-3 1/2 hours or until fork pushes easily through meat.
Remove from oven and let rest (still wrapped) for at least 1/2 hour.
Snip off 1 corner of the pouch and drain liquid into a bowl or measuring cup.
Slice meat thinly or pull apart with a fork.
Serve with the liquid (sauce) only or add some of the chunkies (olives, etc).
You can also puree some of the chunkies with the liquid for a sauce.